What are the main ingredients in Chimichurri Beef Schnitzel Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

What is the nutritional information of Chimichurri Beef Schnitzel Salad?

Calories: 495, Carbs: 49 grams, Fat: grams, Protein: 45.4 grams, Sugar: 14 grams, Salt: 153.9 grams

How do I prepare Chimichurri Beef Schnitzel Salad?

CHIMI-STYLE DRESSING: In a blender, add the vinegar, the lemon juice, the chilli (to taste), the chopped herbs, the remaining onion (to taste), and a drizzle of olive oil until slightly loosened. Blend until smooth and season. WELL DONE: Plate up the seared schnitzel, and top with the homemade chimichurri sauce. Side with the fresh salad, and the roasted veg. Enjoy, Chef! SEAR THE SCHNITZEL: Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Remove from the pan and season. SIMPLE SALAD: To the bowl with the fresh kale, add the halved tomatoes, the toasted seeds, and seasoning. CRISPY KALE: Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs. BUTTERNUT & ONION: Preheat the oven to 200°C. Spread out the butternut wedges, and ¾ of the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway).

What should be prepared from my kitchen to make Chimichurri Beef Schnitzel Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

Chimichurri Beef Schnitzel Salad

You’ll be walking with pride to the dinner table as you plate up seared beef schnitzel, drizzled with a homemade chimichurri, made with fresh parsley & chilli. Served with sides of oven-roasted butternut & onion and a toasted pumpkin seed, tomato & fresh kale salad.

Chimichurri Beef Schnitzel Salad

with roasted onion & butternut

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Baby Tomatoes
Beef
Beef Schnitzel (without crumb)
Butternut
Fresh Chilli
Fresh Chillies
Kale
Lemon Juice
Mixed Herbs
Onion
Onions
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel

Photo of Chimichurri Beef Schnitzel Salad

Serves 1

BUTTERNUT & ONION
Preheat the oven to 200°C. Spread out the butternut wedges, and ¾ of the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs.
CRISPY KALE
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CHIMI-STYLE DRESSING
In a blender, add the vinegar, the lemon juice, the chilli (to taste), the chopped herbs, the remaining onion (to taste), and a drizzle of olive oil until slightly loosened. Blend until smooth and season.
SIMPLE SALAD
To the bowl with the fresh kale, add the halved tomatoes, the toasted seeds, and seasoning.
SEAR THE SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Remove from the pan and season.
WELL DONE
Plate up the seared schnitzel, and top with the homemade chimichurri sauce. Side with the fresh salad, and the roasted veg. Enjoy, Chef!

Butternut - 250g
Onion - 1
Pumpkin Seeds - 10g
Mixed Herbs - 6g
Kale - 50g
Apple Cider Vinegar - 10ml
Lemon Juice - 10ml
Fresh Chilli - 1
Baby Tomatoes - 80g
Beef Schnitzel (without crumb) - 150g

Download the Recipe

Serves 2

BUTTERNUT & ONION
Preheat the oven to 200°C. Spread out the butternut wedges, and ¾ of the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs.
CRISPY KALE
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CHIMI-STYLE DRESSING
In a blender, add the vinegar, the lemon juice, the chilli (to taste), the chopped herbs, the remaining onion (to taste), and a drizzle of olive oil until slightly loosened. Blend until smooth and season.
SIMPLE SALAD
To the bowl with the fresh kale, add the halved tomatoes, the toasted seeds, and seasoning.
SEAR THE SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Remove from the pan and season.
WELL DONE
Plate up the seared schnitzel, and top with the homemade chimichurri sauce. Side with the fresh salad, and the roasted veg. Enjoy, Chef!

Butternut - 500g
Onion - 1
Pumpkin Seeds - 20g
Mixed Herbs - 10g
Kale - 100g
Apple Cider Vinegar - 20ml
Lemon Juice - 20ml
Fresh Chilli - 1
Baby Tomatoes - 160g
Beef Schnitzel (without crumb) - 300g

Download the Recipe

Serves 3

BUTTERNUT & ONION
Preheat the oven to 200°C. Spread out the butternut wedges, and ¾ of the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs.
CRISPY KALE
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CHIMI-STYLE DRESSING
In a blender, add the vinegar, the lemon juice, the chilli (to taste), the chopped herbs, the remaining onion (to taste), and a drizzle of olive oil until slightly loosened. Blend until smooth and season.
SIMPLE SALAD
To the bowl with the fresh kale, add the halved tomatoes, the toasted seeds, and seasoning.
SEAR THE SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Remove from the pan and season. You may need to do this step in batches.
WELL DONE
Plate up the seared schnitzel, and top with the homemade chimichurri sauce. Side with the fresh salad, and the roasted veg. Enjoy, Chef!

Butternut - 750g
Onions - 2
Pumpkin Seeds - 30g
Mixed Herbs - 16g
Kale - 150g
Apple Cider Vinegar - 30ml
Lemon Juice - 30ml
Fresh Chillies - 2
Baby Tomatoes - 240g
Beef Schnitzel (without crumb) - 450g

Download the Recipe

Serves 4

BUTTERNUT & ONION
Preheat the oven to 200°C. Spread out the butternut wedges, and ¾ of the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs.
CRISPY KALE
Place the shredded kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CHIMI-STYLE DRESSING
In a blender, add the vinegar, the lemon juice, the chilli (to taste), the chopped herbs, the remaining onion (to taste), and a drizzle of olive oil until slightly loosened. Blend until smooth and season.
SIMPLE SALAD
To the bowl with the fresh kale, add the halved tomatoes, the toasted seeds, and seasoning.
SEAR THE SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Remove from the pan and season. You may need to do this step in batches.
WELL DONE
Plate up the seared schnitzel, and top with the homemade chimichurri sauce. Side with the fresh salad, and the roasted veg. Enjoy, Chef!