eCook Meal
Crumbed Chevin & Roast Butternut Salad
with a dukkah and almond coating & honeyed walnuts
Get your taste buds whizzing with rounds of creamy goat’s cheese in a crumb of dukkah and almond flour. Set atop roast butternut and cannellini beans, cucumber, and radish; adorned with caramelised walnuts and a lemony drizzle.
Serving guide
Choose your portion size.
SWEET, ROASTED Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained cannellini beans in a bowl with the lemon zest to taste and three-quarters of the rinsed thyme leaves. Coat in oil, season, and set aside.
CRUNCHY HONEYED WALNUTS
Lightly grease a small baking tray. Place the chopped walnuts in a nonstick pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. As they begin to turn brown, add in 1 tsp of butter and half of the Honey. Mix until coated, then allow to bubble for 2-3 minutes until caramelised and a shade darker in colour, giving the pan a swirl halfway. Once the bubbles subside, pour onto the tray and place in the fridge to cool.
MAKE THE DRESSING
Using a jar or a small bowl, mix the remaining Honey with the juice of 1 lemon wedge until well combined. Slowly whisk in 1 tbsp of olive oil until emulsified. If you’re using a jar, then shake, shake, shake! Season to taste and set aside for serving.
POP IN THE CANNELLINIS
When the Butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the cannellini beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the butternut should be cooked through and caramelised.
GET THE BALL ROLLING & PREP THE SALAD
Scatter the Crumb over a plate. Slice the goat’s cheese into 1cm thick disks and roll into small balls. One by one, roll them through the crumb until evenly coated. Set aside in the fridge until serving. Place the rinsed salad leaves, Cucumber half-moons, and sliced radish in a bowl. Toss through the dressing to taste until coated.
SUBLIME!
Serve up the roast Butternut and cannellini beans alongside the dressed salad. Top with the dukkah-crusted goat’s cheese and caramelised walnuts. Garnish with the remaining thyme leaves and a lemon wedge. Indulge, Chef!
SWEET, ROASTED Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained cannellini beans in a bowl with the lemon zest to taste and three-quarters of the rinsed thyme leaves. Coat in oil, season, and set aside.
CRUNCHY HONEYED WALNUTS
Lightly grease a small baking tray. Place the chopped walnuts in a nonstick pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. As they begin to turn brown, add in 2 tsp of butter and half of the Honey. Mix until coated, then allow to bubble for 2-3 minutes until caramelised and a shade darker in colour, giving the pan a swirl halfway. Once the bubbles subside, pour onto the tray and place in the fridge to cool.
MAKE THE DRESSING
Using a jar or a small bowl, mix the remaining Honey with the juice of 2 lemon wedges until well combined. Slowly whisk in 2 tbsp of olive oil until emulsified. If you’re using a jar, then shake, shake, shake! Season to taste and set aside for serving.
POP IN THE CANNELLINIS
When the Butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the cannellini beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the butternut should be cooked through and caramelised.
GET THE BALL ROLLING & PREP THE SALAD
Scatter the Crumb over a plate. Slice the goat’s cheese into 1cm thick disks and roll into small balls. One by one, roll them through the crumb until evenly coated. Set aside in the fridge until serving. Place the rinsed salad leaves, Cucumber half-moons, and sliced radish in a bowl. Toss through the dressing to taste until coated.
SUBLIME!
Serve up the roast Butternut and cannellini beans alongside the dressed salad. Top with the dukkah-crusted goat’s cheese and caramelised walnuts. Garnish with the remaining thyme leaves and a lemon wedge. Indulge, Chef!
SWEET, ROASTED Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained cannellini beans in a bowl with the lemon zest to taste and three-quarters of the rinsed thyme leaves. Coat in oil, season, and set aside.
CRUNCHY HONEYED WALNUTS
Lightly grease a small baking tray. Place the chopped walnuts in a nonstick pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. As they begin to turn brown, add in 2 tsp of butter and half of the Honey. Mix until coated, then allow to bubble for 2-3 minutes until caramelised and a shade darker in colour, giving the pan a swirl halfway. Once the bubbles subside, pour onto the tray and place in the fridge to cool.
MAKE THE DRESSING
Using a jar or a small bowl, mix the remaining Honey with the juice of 2 lemon wedges until well combined. Slowly whisk in 2 tbsp of olive oil until emulsified. If you’re using a jar, then shake, shake, shake! Season to taste and set aside for serving.
POP IN THE CANNELLINIS
When the Butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the cannellini beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the butternut should be cooked through and caramelised.
GET THE BALL ROLLING & PREP THE SALAD
Scatter the Crumb over a plate. Slice the goat’s cheese into 1cm thick disks and roll into small balls. One by one, roll them through the crumb until evenly coated. Set aside in the fridge until serving. Place the rinsed salad leaves, Cucumber half-moons, and sliced radish in a bowl. Toss through the dressing to taste until coated.
SUBLIME!
Serve up the roast Butternut and cannellini beans alongside the dressed salad. Top with the dukkah-crusted goat’s cheese and caramelised walnuts. Garnish with the remaining thyme leaves and a lemon wedge. Indulge, Chef!
SWEET, ROASTED Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained cannellini beans on a separate roasting tray with the lemon zest to taste and three-quarters of the rinsed thyme leaves. Coat in oil and seasoning, spread out in a single layer, and set aside.
CRUNCHY HONEYED WALNUTS
Lightly grease a small baking tray. Place the chopped walnuts in a nonstick pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. As they begin to turn brown, add in 1 tbsp of butter and half of the Honey. Mix until coated, then allow to bubble for 2-3 minutes until caramelised and a shade darker in colour, giving the pan a swirl halfway. Once the bubbles subside, pour onto the tray and place in the fridge to cool.
MAKE THE DRESSING
Using a jar or a small bowl, mix the remaining Honey with the juice of 3 lemon wedges until well combined. Slowly whisk in 4 tbsp of olive oil until emulsified. If you’re using a jar, then shake, shake, shake! Season to taste and set aside for serving.
POP IN THE CANNELLINIS
When the Butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of cannellini beans and cook for the remaining roasting time. On completion, the cannellini beans should be crispy and the butternut should be cooked through and caramelised.
GET THE BALL ROLLING & PREP THE SALAD
Scatter the Crumb over a plate. Slice the goat’s cheese into 1cm thick disks and roll into small balls. One by one, roll them through the crumb until evenly coated. Set aside in the fridge until serving. Place the rinsed salad leaves, Cucumber half-moons, and sliced radish in a bowl. Toss through the dressing to taste until coated.
SUBLIME!
Serve up the roast Butternut and cannellini beans alongside the dressed salad. Top with the dukkah-crusted goat’s cheese and caramelised walnuts. Garnish with the remaining thyme leaves and a lemon wedge. Indulge, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R264.93
for 4 servings · R66.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Goat's Cheese needs 200 gDe Triomphe Goats Cheese Log 180 g 180 g at R99.99 · 1.11× packR111.10
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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Honey needs 60 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 12% of packR16.80
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Walnut Pieces needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Gluten-free Crumb
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Chevin & Roast Butternut Salad?
The preparation time for Crumbed Chevin & Roast Butternut Salad with a dukkah and almond coating & honeyed walnuts is between 20 and 30 minutes.
What is the total time required to make Crumbed Chevin & Roast Butternut Salad with a dukkah and almond coating & honeyed walnuts?
The total time required to make Crumbed Chevin & Roast Butternut Salad with a dukkah and almond coating & honeyed walnuts is between 40 and 50 minutes.
How many servings does Crumbed Chevin & Roast Butternut Salad provide?
4 servings
What are the main ingredients in Crumbed Chevin & Roast Butternut Salad?
Butternut, Cannellini Beans, Crumb, Cucumber, Goat's Cheese, Honey, Lemon, Radish, Salad Leaves, Thyme, Walnut
What is the nutritional information of Crumbed Chevin & Roast Butternut Salad?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Crumbed Chevin & Roast Butternut Salad?
SUBLIME!: Serve up the roast butternut and cannellini beans alongside the dressed salad. Top with the dukkah-crusted goat’s cheese and caramelised walnuts. Garnish with the remaining thyme leaves and a lemon wedge. Indulge, Chef! SWEET, ROASTED BUTTERNUT: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained cannellini beans in a bowl with the lemon zest to taste and three-quarters of the rinsed thyme leaves. Coat in oil, season, and set aside. GET THE BALL ROLLING & PREP THE SALAD: Scatter the crumb over a plate. Slice the goat’s cheese into 1cm thick disks and roll into small balls. One by one, roll them through the crumb until evenly coated. Set aside in the fridge until serving. Place the rinsed salad leaves, cucumber half-moons, and sliced radish in a bowl. Toss through the dressing to taste until coated. CRUNCHY HONEYED WALNUTS: Lightly grease a small baking tray. Place the chopped walnuts in a nonstick pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. As they begin to turn brown, add in 2 tsp of butter and half of the honey. Mix until coated, then allow to bubble for 2-3 minutes until caramelised and a shade darker in colour, giving the pan a swirl halfway. Once the bubbles subside, pour onto the tray and place in the fridge to cool. MAKE THE DRESSING: Using a jar or a small bowl, mix the remaining honey with the juice of 2 lemon wedges until well combined. Slowly whisk in 2 tbsp of olive oil until emulsified. If you’re using a jar, then shake, shake, shake! Season to taste and set aside for serving. POP IN THE CANNELLINIS: When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the cannellini beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the butternut should be cooked through and caramelised.
What should be prepared from my kitchen to make Crumbed Chevin & Roast Butternut Salad?
Butternut, Cannellini Beans, Crumb, Cucumber, Goat's Cheese, Honey, Lemon, Radish, Salad Leaves, Thyme, Walnut
How many calories does Crumbed Chevin & Roast Butternut Salad have?
calories
How much fat content does Crumbed Chevin & Roast Butternut Salad have?
grams