eCook Meal
Katlego’s Cumin Springbok & Ponzu
with glazed pak choi & honey-roasted carrots
The inspiration behind this dish comes from my love for venison! It’s the gamey-flavours of the Springbok loin paired with the earthiness of cumin that just works perfectly together. Add the citrus-based Ponzu Sauce (a personal favourite!), sweet honey, and wow – what a dish!
Serving guide
Choose your portion size.
WEDGES & CHUNKS
Preheat the oven to 200°C. Spread out the Carrot wedges on half of a roasting tray. Coat in oil, ½ the honey, and some seasoning. On the other half of the roasting tray, place the sweet potato chunks. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NUTS ABOUT SALAD
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a salad bowl, mix together the remaining Honey, ½ of the ponzu sauce and a drizzle of olive oil. Season to taste. Toss through the green leaves, ½ the walnuts, and ½ the cheese ribbons. Set aside until serving.
WE MEAT AGAIN...
Return the pan to a medium heat. Pat the springbok loin dry with paper towel. In a shallow bowl, mix together the ground cumin, some seasoning, and a drizzle of oil. Place the Springbok in the bowl and coat in the rub. When the pan is hot, fry the Springbok for 2-3 minutes until browned and cooked to your preference, shifting and turning as it colours. (The time frame recommended will yield a rare result). Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
BE-LEAF IN YOURSELF
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the pak choi leaves in the pan and fry for about 2 minutes, shifting occasionally. Add the remaining ponzu sauce halfway through, and toss until the pak choi is fully coated. On completion, the pak choi should be soft but the stems should still have a slight crunch. Remove from the pan and set aside for serving.
DIVINE DINNER
Plate up the golden sweet potato, Honey-roasted carrots and ponzu-coated pak choi. Top the dressed leaves with the remaining chopped walnuts and cheese ribbons. Lay down the juicy slices of springbok loin and serve the leaves on the side. Look at that, Chef!
WEDGES & CHUNKS
Preheat the oven to 200°C. Spread out the Carrot wedges on half of a roasting tray. Coat in oil, ½ the honey, and some seasoning. On the other half of the roasting tray, place the sweet potato chunks. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NUTS ABOUT SALAD
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a salad bowl, mix together the remaining Honey, ½ of the ponzu sauce and a drizzle of olive oil. Season to taste. Toss through the green leaves, ½ the walnuts, and ½ the cheese ribbons. Set aside until serving.
WE MEAT AGAIN...
Return the pan to a medium heat. Pat the springbok loin dry with paper towel. In a shallow bowl, mix together the ground cumin, some seasoning, and a drizzle of oil. Place the Springbok in the bowl and coat in the rub. When the pan is hot, fry the Springbok for 2-3 minutes until browned and cooked to your preference, shifting and turning as they colour. (The time frame recommended will yield a rare result). Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
BE-LEAF IN YOURSELF
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the pak choi leaves in the pan and fry for about 2 minutes, shifting occasionally. Add the remaining ponzu sauce halfway through, and toss until the pak choi is fully coated. On completion, the pak choi should be soft but the stems should still have a slight crunch. Remove from the pan and set aside for serving.
DIVINE DINNER
Plate up the golden sweet potato, Honey-roasted carrots and ponzu-coated pak choi. Top the dressed leaves with the remaining chopped walnuts and cheese ribbons. Lay down the juicy slices of springbok loin and serve the leaves on the side. Look at that, Chef!
WEDGES & CHUNKS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, ½ the honey, and some seasoning. On a separate roasting tray, place the sweet potato chunks. Coat in oil and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
NUTS ABOUT SALAD
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a salad bowl, mix together the remaining Honey, ½ of the ponzu sauce and a drizzle of olive oil. Season to taste. Toss through the green leaves, ½ the walnuts, and ½ the cheese ribbons. Set aside until serving.
WE MEAT AGAIN...
Return the pan to a medium heat. Pat the springbok loin dry with paper towel. In a shallow bowl, mix together the ground cumin, some seasoning, and a drizzle of oil. Place the Springbok in the bowl and coat in the rub. When the pan is hot, fry the Springbok for 2-3 minutes until browned and cooked to your preference, shifting and turning as they colour. (The time frame recommended will yield a rare result). Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
BE-LEAF IN YOURSELF
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the pak choi leaves in the pan and fry for about 2 minutes, shifting occasionally. Add the remaining ponzu sauce halfway through, and toss until the pak choi is fully coated. On completion, the pak choi should be soft but the stems should still have a slight crunch. You may need to do this step in batches. Remove from the pan and set aside for serving.
DIVINE DINNER
Plate up the golden sweet potato, Honey-roasted carrots and ponzu-coated pak choi. Top the dressed leaves with the remaining chopped walnuts and cheese ribbons. Lay down the juicy slices of springbok loin and serve the leaves on the side. Look at that, Chef!
WEDGES & CHUNKS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray. Coat in oil, ½ the honey, and some seasoning. On a separate roasting tray, place the sweet potato chunks. Coat in oil and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
NUTS ABOUT SALAD
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a salad bowl, mix together the remaining Honey, ½ of the ponzu sauce and a drizzle of olive oil. Season to taste. Toss through the green leaves, ½ the walnuts, and ½ the cheese ribbons. Set aside until serving.
WE MEAT AGAIN...
Return the pan to a medium heat. Pat the springbok loin dry with paper towel. In a shallow bowl, mix together the ground cumin, some seasoning, and a drizzle of oil. Place the Springbok in the bowl and coat in the rub. When the pan is hot, fry the Springbok for 2-3 minutes until browned and cooked to your preference, shifting and turning as they colour. (The time frame recommended will yield a rare result). Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
BE-LEAF IN YOURSELF
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the pak choi leaves in the pan and fry for about 2 minutes, shifting occasionally. Add the remaining ponzu sauce halfway through, and toss until the pak choi is fully coated. On completion, the pak choi should be soft but the stems should still have a slight crunch. You may need to do this step in batches. Remove from the pan and set aside for serving.
DIVINE DINNER
Plate up the golden sweet potato, Honey-roasted carrots and ponzu-coated pak choi. Top the dressed leaves with the remaining chopped walnuts and cheese ribbons. Lay down the juicy slices of springbok loin and serve the leaves on the side. Look at that, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R291.52
for 4 servings · R72.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Whole Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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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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Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
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Ground Cumin needs 80 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
Not in the Woolies basket — source these elsewhere:
- Ponzu Sauce
- Free-range Springbok Loin
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Katlego’s Cumin Springbok & Ponzu?
The preparation time for Katlego’s Cumin Springbok & Ponzu with glazed pak choi & honey-roasted carrots is between 25 and 40 minutes.
What is the total time required to make Katlego’s Cumin Springbok & Ponzu with glazed pak choi & honey-roasted carrots?
The total time required to make Katlego’s Cumin Springbok & Ponzu with glazed pak choi & honey-roasted carrots is between 40 and 55 minutes.
How many servings does Katlego’s Cumin Springbok & Ponzu provide?
4 servings
What are the main ingredients in Katlego’s Cumin Springbok & Ponzu?
Carrot, Free-range Springbok Loin, Grated Italian-style Hard Cheese, Green Leaves, Ground Cumin, Honey, Pak Choi, Ponzu Sauce, Sweet Potato, Walnut
What is the nutritional information of Katlego’s Cumin Springbok & Ponzu?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Katlego’s Cumin Springbok & Ponzu?
DIVINE DINNER: Plate up the golden sweet potato, honey-roasted carrots and ponzu-coated pak choi. Top the dressed leaves with the remaining chopped walnuts and cheese ribbons. Lay down the juicy slices of springbok loin and serve the leaves on the side. Look at that, Chef! BE-LEAF IN YOURSELF: Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the pak choi leaves in the pan and fry for about 2 minutes, shifting occasionally. Add the remaining ponzu sauce halfway through, and toss until the pak choi is fully coated. On completion, the pak choi should be soft but the stems should still have a slight crunch. Remove from the pan and set aside for serving. NUTS ABOUT SALAD: Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a salad bowl, mix together the remaining honey, ½ of the ponzu sauce and a drizzle of olive oil. Season to taste. Toss through the green leaves, ½ the walnuts, and ½ the cheese ribbons. Set aside until serving. WEDGES & CHUNKS: Preheat the oven to 200°C. Spread out the carrot wedges on half of a roasting tray. Coat in oil, ½ the honey, and some seasoning. On the other half of the roasting tray, place the sweet potato chunks. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. WE MEAT AGAIN...: Return the pan to a medium heat. Pat the springbok loin dry with paper towel. In a shallow bowl, mix together the ground cumin, some seasoning, and a drizzle of oil. Place the Springbok in the bowl and coat in the rub. When the pan is hot, fry the Springbok for 2-3 minutes until browned and cooked to your preference, shifting and turning as they colour. (The time frame recommended will yield a rare result). Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
What should be prepared from my kitchen to make Katlego’s Cumin Springbok & Ponzu?
Carrot, Free-range Springbok Loin, Grated Italian-style Hard Cheese, Green Leaves, Ground Cumin, Honey, Pak Choi, Ponzu Sauce, Sweet Potato, Walnut
How many calories does Katlego’s Cumin Springbok & Ponzu have?
calories
How much fat content does Katlego’s Cumin Springbok & Ponzu have?
grams