eCook Meal
Crispy Kale & Butternut Moons
with Danish-style feta & roasted chickpeas
A salad of roasted butternut half-moons, crispy kale, crunchy chickpeas, and onion wedges. Topped with feta, pumpkin seeds, chilli flakes, and a creamy coriander dressing. Each element is delicious on its own, so how could this salad be anything less than glorious?
Serving guide
Choose your portion size.
ROAST MOMENT
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.
MASSAGE TIME
Place the drained Chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside.
GORGEOUS GREEN DRESSING
To a blender, add the Yoghurt, the tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 15ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl.
TOASTED
When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed Chickpeas, and return to the oven. 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.
CRISP & TOSS
When the roast has 8-10 minutes to go, pop the tray of Kale into the hot oven and roast for the remaining time until crispy. Toss the roasted Butternut, the crispy chickpeas, the roasted kale, and the onion wedges together.
SALAD TIME!
Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained Feta and drizzle over the creamy green dressing. Healthy and delicious, Chef!
ROAST MOMENT
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.
MASSAGE TIME
Place the drained Chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside.
GORGEOUS GREEN DRESSING
To a blender, add the Yoghurt, the tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 30ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl.
TOASTED
When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed Chickpeas, and return to the oven. 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.
CRISP & TOSS
When the roast has 8-10 minutes to go, pop the tray of Kale into the hot oven and roast for the remaining time until crispy. Toss the roasted Butternut, the crispy chickpeas, the roasted kale, and the onion wedges together.
SALAD TIME!
Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained Feta and drizzle over the creamy green dressing. Healthy and delicious, Chef!
ROAST MOMENT
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 35-40 minutes.
MASSAGE TIME
Place the drained Chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside.
GORGEOUS GREEN DRESSING
To a blender, add the Yoghurt, the tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 45ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl.
TOASTED
When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed Chickpeas, and return to the oven. 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.
CRISP & TOSS
When the roast has 8-10 minutes to go, pop the tray of Kale into the hot oven and roast for the remaining time until crispy. Toss the roasted Butternut, the crispy chickpeas, the roasted kale, and the onion wedges together.
SALAD TIME!
Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained Feta and drizzle over the creamy green dressing. Healthy and delicious, Chef!
ROAST MOMENT
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 35-40 minutes.
MASSAGE TIME
Place the drained Chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside.
GORGEOUS GREEN DRESSING
To a blender, add the Yoghurt, the tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 60ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl.
TOASTED
When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed Chickpeas, and return to the oven. 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.
CRISP & TOSS
When the roast has 8-10 minutes to go, pop the tray of Kale into the hot oven and roast for the remaining time until crispy. Toss the roasted Butternut, the crispy chickpeas, the roasted kale, and the onion wedges together.
SALAD TIME!
Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained Feta and drizzle over the creamy green dressing. Healthy and delicious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R181.30
for 4 servings · R45.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Tahini needs 100 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Kale & Butternut Moons?
The preparation time for Crispy Kale & Butternut Moons with Danish-style feta & roasted chickpeas is between 15 and 30 minutes.
What is the total time required to make Crispy Kale & Butternut Moons with Danish-style feta & roasted chickpeas?
The total time required to make Crispy Kale & Butternut Moons with Danish-style feta & roasted chickpeas is between 40 and 60 minutes.
How many servings does Crispy Kale & Butternut Moons provide?
4 servings
What are the main ingredients in Crispy Kale & Butternut Moons?
Butternut, Chickpeas, Dried Chilli Flakes, Feta, Fresh Coriander, Kale, Lemon, NOMU Roast Rub, Onion, Pumpkin Seeds, Tahini, Yoghurt
What is the nutritional information of Crispy Kale & Butternut Moons?
Calories: 940, Carbs: 106 grams, Fat: grams, Protein: 9.7 grams, Sugar: 22.4 grams, Salt: 1134 grams
How do I prepare Crispy Kale & Butternut Moons?
SALAD TIME!: Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained feta and drizzle over the creamy green dressing. Healthy and delicious, Chef! GORGEOUS GREEN DRESSING: To a blender, add the yoghurt, the tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 30ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl. MASSAGE TIME: Place the drained chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside. ROAST MOMENT: Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes. CRISP & TOSS: When the roast has 8-10 minutes to go, pop the tray of kale into the hot oven and roast for the remaining time until crispy. Toss the roasted butternut, the crispy chickpeas, the roasted kale, and the onion wedges together. TOASTED: When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed chickpeas, and return to the oven. 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.
What should be prepared from my kitchen to make Crispy Kale & Butternut Moons?
Butternut, Chickpeas, Dried Chilli Flakes, Feta, Fresh Coriander, Kale, Lemon, NOMU Roast Rub, Onion, Pumpkin Seeds, Tahini, Yoghurt
How many calories does Crispy Kale & Butternut Moons have?
940 calories
How much fat content does Crispy Kale & Butternut Moons have?
grams