Greek Wagyu Kofta Salad

Name: Greek Wagyu Kofta Salad
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
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

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

4.8

11 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-wagyu-meatballs/" title="View all our recipes with Free-range Wagyu Meatballs at eCook">Free-range Wagyu Meatballs - 3
NOMU One For All Rub - 10ml
Everything Bagel Spice Blend - 10ml

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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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-wagyu-meatballs/" title="View all our recipes with Free-range Wagyu Meatballs at eCook">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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-wagyu-meatballs/" title="View all our recipes with Free-range Wagyu Meatballs at eCook">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!

Onions - 2
Green Beans - 320g
Green Leaves - 80g
Cucumber - 200g
Pitted Kalamata Olives - 80g
Danish-style Feta - 120g
Fresh Mint - 10g
Lemon Juice - 40ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-wagyu-meatballs/" title="View all our recipes with Free-range Wagyu Meatballs at eCook">Free-range Wagyu Meatballs - 12
NOMU One For All Rub - 40ml
Everything Bagel Spice Blend - 40ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Greek Wagyu Kofta Salad?

The preparation time for Greek Wagyu Kofta Salad with Danish-style feta & charred green beans is between 20 and 35 minutes.

What is the total time required to make Greek Wagyu Kofta Salad with Danish-style feta & charred green beans?

The total time required to make Greek Wagyu Kofta Salad with Danish-style feta & charred green beans is between 30 and 45 minutes.

How many servings does Greek Wagyu Kofta Salad provide?

4 servings

What are the main ingredients in Greek Wagyu Kofta Salad?

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

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.