Perfect for summer, this refreshing salad is fulfilling, flavourful, and fun to make, Chef. Oregano-spiced roasted beetroot, crispy kidney beans, briny olives, creamy feta, greens, cucumber & tomatoes are tossed together and garnished with toasted cashews to give it that extra ‘Opa’!
Mouthwatering Mediterranean Salad
Mouthwatering Mediterranean Salad
with olives & toasted cashew nuts
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Beetroot
- Cashew Nuts
- Cucumber
- Danish-style Feta
- Dansih-style Feta
- Dried Oregano
- Green Leaves
- Kidney Beans
- Lemon Juice
- Mixed Olives
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the oregano, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED BEANS
When the roast has 15 minutes remaining, spread the kidney beans on the roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
GREEK SALAD
Drain and roughly chop the mixed olives. In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener. Toss through the rinsed green leaves, the chopped mixed olives, the cucumber half-moons, the halved baby tomatoes, and the piquanté peppers.
DINNER TIME
Plate up the roasted beets & beans and top with the loaded salad. Crumble over the feta and garnish with the toasted nuts. Enjoy!
Beetroot - 200g
Dried Oregano - 2,5ml
Cashew Nuts - 10g
Kidney Beans - 60g
Mixed Olives - 40g
Lemon Juice - 15ml
Green Leaves - 20g
Cucumber - 50g
Baby Tomatoes - 80g
Piquanté Peppers - 20g
Dansih-style Feta - 30g
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the oregano, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED BEANS
When the roast has 15 minutes remaining, spread the kidney beans on the roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
GREEK SALAD
Drain and roughly chop the mixed olives. In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener. Toss through the rinsed green leaves, the chopped mixed olives, the cucumber half-moons, the halved baby tomatoes, and the piquanté peppers.
DINNER TIME
Plate up the roasted beets & beans and top with the loaded salad. Crumble over the feta and garnish with the toasted nuts. Enjoy!
Beetroot - 400g
Dried Oregano - 5ml
Cashew Nuts - 20g
Kidney Beans - 120g
Mixed Olives - 80g
Lemon Juice - 30ml
Green Leaves - 40g
Cucumber - 100g
Baby Tomatoes - 160g
Piquanté Peppers - 40g
Danish-style Feta - 60g
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the oregano, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED BEANS
When the roast has 15 minutes remaining, spread the kidney beans on the roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
GREEK SALAD
Drain and roughly chop the mixed olives. In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener. Toss through the rinsed green leaves, the chopped mixed olives, the cucumber half-moons, the halved baby tomatoes, and the piquanté peppers.
DINNER TIME
Plate up the roasted beets & beans and top with the loaded salad. Crumble over the feta and garnish with the toasted nuts. Enjoy!
Beetroot - 600g
Dried Oregano - 7,5ml
Cashew Nuts - 30g
Kidney Beans - 180g
Mixed Olives - 120g
Lemon Juice - 45ml
Green Leaves - 60g
Cucumber - 150g
Baby Tomatoes - 240g
Piquanté Peppers - 60g
Danish-style Feta - 90g
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the oregano, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED BEANS
When the roast has 15 minutes remaining, spread the kidney beans on the roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
GREEK SALAD
Drain and roughly chop the mixed olives. In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener. Toss through the rinsed green leaves, the chopped mixed olives, the cucumber half-moons, the halved baby tomatoes, and the piquanté peppers.
DINNER TIME
Plate up the roasted beets & beans and top with the loaded salad. Crumble over the feta and garnish with the toasted nuts. Enjoy!
Beetroot - 800g
Dried Oregano - 10ml
Cashew Nuts - 40g
Kidney Beans - 240g
Mixed Olives - 160g
Lemon Juice - 60ml
Green Leaves - 80g
Cucumber - 200g
Baby Tomatoes - 320g
Piquanté Peppers - 80g
Danish-style Feta - 120g
Woolies Products in this dish
