eCook Meal
Crumbed Feta & Broccoli Salad
with chilli flakes & lemon wedges
A beautiful block of crispy crumbed feta sits atop roasted broccoli tossed in chilli flakes & lemon zest. Served with a fresh salad of green leaves & cannellini beans doused in a mayo vinegar dressing. Fresh, creamy, and super tasty!
Serving guide
Choose your portion size.
GET ROASTING
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
GET THE Quinoa POPPIN’
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
DRESSED TO IMPRESS
In a salad bowl, combine the vinegar, 10ml of olive oil, seasoning, and 5ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside.
COME GET SOME CRUMB!
When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 1 egg whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained Feta block into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta block and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the Lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing.
FAB Feta SUPPER!
Make a bed of the Quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef!
GET ROASTING
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
GET THE Quinoa POPPIN’
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
DRESSED TO IMPRESS
In a salad bowl, combine the vinegar, 20ml of olive oil, seasoning, and 10ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside.
COME GET SOME CRUMB!
When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 1 egg whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained Feta blocks into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta blocks and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the Lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing.
FAB Feta SUPPER!
Make a bed of the Quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef!
GET ROASTING
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
GET THE Quinoa POPPIN’
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
DRESSED TO IMPRESS
In a salad bowl, combine the vinegar, 30ml of olive oil, seasoning, and 15ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside.
COME GET SOME CRUMB!
When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 2 eggs whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained Feta blocks into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta blocks and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel. You may need to do this step in batches.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the Lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing.
FAB Feta SUPPER!
Make a bed of the Quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef!
GET ROASTING
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
GET THE Quinoa POPPIN’
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
DRESSED TO IMPRESS
In a salad bowl, combine the vinegar, 40ml of olive oil, seasoning, and 20ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside.
COME GET SOME CRUMB!
When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 2 eggs whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained Feta blocks into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta blocks and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel. You may need to do this step in batches.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the Lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing.
FAB Feta SUPPER!
Make a bed of the Quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R185.93
for 4 servings · R46.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cannellini Beans needs 480Cannellini Beans in Brine 400 g R28.99 · whole pack (size can't be divided)R28.99
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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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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Feta Blocks needs 400 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 50% of packR50.00
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Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Apple Cider Vinegar needs 60 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 24% of packR10.08
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Panko Breadcrumbs
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Feta & Broccoli Salad?
The preparation time for Crumbed Feta & Broccoli Salad with chilli flakes & lemon wedges is between 10 and 25 minutes.
What is the total time required to make Crumbed Feta & Broccoli Salad with chilli flakes & lemon wedges?
The total time required to make Crumbed Feta & Broccoli Salad with chilli flakes & lemon wedges is between 25 and 40 minutes.
How many servings does Crumbed Feta & Broccoli Salad provide?
4 servings
What are the main ingredients in Crumbed Feta & Broccoli Salad?
Apple Cider Vinegar, Broccoli Florets, Cake Flour, Cannellini Beans, Dried Chilli Flakes, Feta, Lemon, Panko Breadcrumb, Quinoa, Salad Leaves, That Mayo (Original), Tomato
What is the nutritional information of Crumbed Feta & Broccoli Salad?
Calories: 785, Carbs: 84 grams, Fat: grams, Protein: 36.1 grams, Sugar: 11.8 grams, Salt: 1315 grams
How do I prepare Crumbed Feta & Broccoli Salad?
GET THE QUINOA POPPIN’: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. DRESSED TO IMPRESS: In a salad bowl, combine the vinegar, 20ml of olive oil, seasoning, and 10ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside. FAB FETA SUPPER!: Make a bed of the quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef! GET ROASTING: Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). THE TOSS UP: When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing. COME GET SOME CRUMB!: When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 1 egg whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained feta blocks into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta blocks and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel.
What should be prepared from my kitchen to make Crumbed Feta & Broccoli Salad?
Apple Cider Vinegar, Broccoli Florets, Cake Flour, Cannellini Beans, Dried Chilli Flakes, Feta, Lemon, Panko Breadcrumb, Quinoa, Salad Leaves, That Mayo (Original), Tomato
How many calories does Crumbed Feta & Broccoli Salad have?
785 calories
How much fat content does Crumbed Feta & Broccoli Salad have?
grams