What are the main ingredients in Greek Wagyu Kofta Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Greek Wagyu Kofta Salad?

Calories: 672, Carbs: 22 grams, Fat: grams, Protein: 33.4 grams, Sugar: 9.6 grams, Salt: 944 grams

How do I prepare Greek Wagyu Kofta Salad?

GORGEOUS GREEK DINNER!: Plate up a base of the hearty dressed salad and top with the golden koftas. Drizzle over the pan juices. Serve the green bean and onion mixture alongside. Crumble over the remaining feta and cover everything with the bagel seasoning. Garnish it all with the remaining sliced mint and there you have it! CARAMELISED ONION: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry ¾ of the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. GOLDEN KOFTAS: Place a pan or grill pan over medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 4-5 minutes (shifting occasionally). In the final minute, baste the koftas with a knob of butter and the NOMU rub. Reserving the pan juices, remove from the pan. GREEN BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan and add to the bowl of caramelised onion. Season, cover, and set aside. GREEK SALAD: In a bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced olives, ½ the crumbled feta, ½ the sliced mint, the remaining fresh sliced onion (to taste), the lemon juice, a drizzle of olive oil, and seasoning. Set aside.

What should be prepared from my kitchen to make Greek Wagyu Kofta Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Greek Wagyu Kofta Salad

A full-on-flavour Mediterranean version of a meatball. A bed of salad featuring briny olives, creamy feta, cucumber half-moons and greens is topped with these golden, butter-basted beef koftas. Sided with a caramelised onion and charred green bean medley, then finished with bagel seasoning.

Greek Wagyu Kofta Salad

with Danish-style feta & charred green beans

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Beef
Cucumber
Danish-style Feta
Everything Bagel Spice Blend
Free-range Wagyu Meatballs
Fresh Mint
Green Beans
Green Leaves
Lemon Juice
NOMU One For All Rub
Onion
Onions
Pitted Kalamata Olives

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry ¾ of the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl of caramelised onion. Season, cover, and set aside.
GREEK SALAD
In a bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced olives, ½ the crumbled feta, ½ the sliced mint, the remaining fresh sliced onion (to taste), the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN KOFTAS
Place a pan or grill pan over medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 4-5 minutes (shifting occasionally). In the final minute, baste the koftas with a knob of butter and the NOMU rub. Reserving the pan juices, remove from the pan.
GORGEOUS GREEK DINNER!
Plate up a base of the hearty dressed salad and top with the golden koftas. Drizzle over the pan juices. Serve the green bean and onion mixture alongside. Crumble over the remaining feta and cover everything with the bagel seasoning. Garnish it all with the remaining sliced mint and there you have it!

Onion - 1
Green Beans - 80g
Green Leaves - 20g
Cucumber - 50g
Pitted Kalamata Olives - 20g
Danish-style Feta - 30g
Fresh Mint - 3g
Lemon Juice - 10ml
Free-range Wagyu Meatballs - 3
NOMU One For All Rub - 10ml
Everything Bagel Spice Blend - 10ml

Download the Recipe

Serves 2

CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry ¾ of the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan and add to the bowl of caramelised onion. Season, cover, and set aside.
GREEK SALAD
In a bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced olives, ½ the crumbled feta, ½ the sliced mint, the remaining fresh sliced onion (to taste), the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN KOFTAS
Place a pan or grill pan over medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 4-5 minutes (shifting occasionally). In the final minute, baste the koftas with a knob of butter and the NOMU rub. Reserving the pan juices, remove from the pan.
GORGEOUS GREEK DINNER!
Plate up a base of the hearty dressed salad and top with the golden koftas. Drizzle over the pan juices. Serve the green bean and onion mixture alongside. Crumble over the remaining feta and cover everything with the bagel seasoning. Garnish it all with the remaining sliced mint and there you have it!

Onion - 1
Green Beans - 160g
Green Leaves - 40g
Cucumber - 100g
Pitted Kalamata Olives - 40g
Danish-style Feta - 60g
Fresh Mint - 5g
Lemon Juice - 20ml
Free-range Wagyu Meatballs - 6
NOMU One For All Rub - 20ml
Everything Bagel Spice Blend - 20ml

Download the Recipe

Serves 3

CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry ¾ of the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan and add to the bowl of caramelised onion. Season, cover, and set aside.
GREEK SALAD
In a bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced olives, ½ the crumbled feta, ½ the sliced mint, the remaining fresh sliced onion (to taste), the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN KOFTAS
Place a pan or grill pan over medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 4-5 minutes (shifting occasionally). In the final minute, baste the koftas with a knob of butter and the NOMU rub. Reserving the pan juices, remove from the pan.
GORGEOUS GREEK DINNER!
Plate up a base of the hearty dressed salad and top with the golden koftas. Drizzle over the pan juices. Serve the green bean and onion mixture alongside. Crumble over the remaining feta and cover everything with the bagel seasoning. Garnish it all with the remaining sliced mint and there you have it!

Onions - 2
Green Beans - 240g
Green Leaves - 60g
Cucumber - 150g
Pitted Kalamata Olives - 60g
Danish-style Feta - 90g
Fresh Mint - 8g
Lemon Juice - 30ml
Free-range Wagyu Meatballs - 9
NOMU One For All Rub - 30ml
Everything Bagel Spice Blend - 30ml

Download the Recipe

Serves 4

CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry ¾ of the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan and add to the bowl of caramelised onion. Season, cover, and set aside.
GREEK SALAD
In a bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced olives, ½ the crumbled feta, ½ the sliced mint, the remaining fresh sliced onion (to taste), the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN KOFTAS
Place a pan or grill pan over medium heat with a drizzle of oil. When hot, fry the koftas until browned and cooked through, 4-5 minutes (shifting occasionally). In the final minute, baste the koftas with a knob of butter and the NOMU rub. Reserving the pan juices, remove from the pan.
GORGEOUS GREEK DINNER!
Plate up a base of the hearty dressed salad and top with the golden koftas. Drizzle over the pan juices. Serve the green bean and onion mixture alongside. Crumble over the remaining feta and cover everything with the bagel seasoning. Garnish it all with the remaining sliced mint and there you have it!