eCook Meal
Medley of Roast Veg Salad
with hummus, crispy chickpeas & fresh green leaves
Prepare yourself for a symphony of veg. And believe us, it’s a chart-topper! A loaded salad of roast butternut & onion, crispy chickpeas, bright peas, and a raspberry vinegar sit atop the hummus. Finished off with a flourish of golden pita croutons. Sounds like the next feel-good hit of the summer!
Serving guide
Choose your portion size.
CUE THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TAKE TWO
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
IT’S POPPIN’
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Hummus
In a small bowl, combine the Hummus with the lemon juice (to taste) and season.
PITA PERFECT
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season.
FINAL ARPEGGIO
In a salad bowl, combine the rinsed green leaves, the roasted Onion & Butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning.
WHAT A HIT!
Smear the Hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted Almonds, and the remaining crispy Chickpeas. It’s a masterpiece, Chef!
CUE THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TAKE TWO
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
IT’S POPPIN’
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Hummus
In a small bowl, combine the Hummus with the lemon juice (to taste) and season.
PITA PERFECT
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season.
FINAL ARPEGGIO
In a salad bowl, combine the rinsed green leaves, the roasted Onion & Butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning.
WHAT A HIT!
Smear the Hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted Almonds, and the remaining crispy Chickpeas. It’s a masterpiece, Chef!
CUE THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TAKE TWO
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
IT’S POPPIN’
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Hummus
In a small bowl, combine the Hummus with the lemon juice (to taste) and season.
PITA PERFECT
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season.
FINAL ARPEGGIO
In a salad bowl, combine the rinsed green leaves, the roasted Onion & Butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning.
WHAT A HIT!
Smear the Hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted Almonds, and the remaining crispy Chickpeas. It’s a masterpiece, Chef!
CUE THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TAKE TWO
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
IT’S POPPIN’
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Hummus
In a small bowl, combine the Hummus with the lemon juice (to taste) and season.
PITA PERFECT
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season.
FINAL ARPEGGIO
In a salad bowl, combine the rinsed green leaves, the roasted Onion & Butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning.
WHAT A HIT!
Smear the Hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted Almonds, and the remaining crispy Chickpeas. It’s a masterpiece, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R176.51
for 4 servings · R44.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
-
Lemon Juice needs 20 mlLemon Juice 500 ml 500 ml at R29.99 · 4% of packR1.20
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Pita Breads needs 2Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
-
Hummus needs 400 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Raspberry Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Medley of Roast Veg Salad?
The preparation time for Medley of Roast Veg Salad with hummus, crispy chickpeas & fresh green leaves is between 25 and 40 minutes.
What is the total time required to make Medley of Roast Veg Salad with hummus, crispy chickpeas & fresh green leaves?
The total time required to make Medley of Roast Veg Salad with hummus, crispy chickpeas & fresh green leaves is between 35 and 55 minutes.
How many servings does Medley of Roast Veg Salad provide?
4 servings
What are the main ingredients in Medley of Roast Veg Salad?
Almonds, Butternut, Chickpeas, Green Leaves, Hummus, Lemon Juice, NOMU Moroccan Rub, Onion, Pea, Pita Bread, Raspberry Vinegar
What is the nutritional information of Medley of Roast Veg Salad?
Calories: 966, Carbs: 139 grams, Fat: grams, Protein: 35.9 grams, Sugar: 18.7 grams, Salt: 1417 grams
How do I prepare Medley of Roast Veg Salad?
PITA PERFECT: Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season. IT’S POPPIN’: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. WHAT A HIT!: Smear the hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted almonds, and the remaining crispy chickpeas. It’s a masterpiece, Chef! FINAL ARPEGGIO: In a salad bowl, combine the rinsed green leaves, the roasted onion & butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning. PLUMP PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. HUMMUS: In a small bowl, combine the hummus with the lemon juice (to taste) and season. TAKE TWO: Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CUE THE ROAST: Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Medley of Roast Veg Salad?
Almonds, Butternut, Chickpeas, Green Leaves, Hummus, Lemon Juice, NOMU Moroccan Rub, Onion, Pea, Pita Bread, Raspberry Vinegar
How many calories does Medley of Roast Veg Salad have?
966 calories
How much fat content does Medley of Roast Veg Salad have?
grams