Different tastes and textures bring variety to a plate, but have you ever considered how temperature comes into play? We show you how to apply this handy culinary trick with a loaded salad, featuring warm oven-roasted carrot, cucumber, plump peas, bell pepper & crisp greens coated in a homemade dijon dressing. Served with browned beef strips.
Serving guide
Choose your portion size.
ROAST Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Lightly coat with cooking spray, NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
Cucumber & PEPPER SALAD
To a salad bowl, add the salad leaves, Cucumber, pepper and the peas. Season and drizzle over the salad dressing. Toss until combined and set aside.
BROWN THE Beef STRIPS
Place a pan over high heat. Pat the Beef strips dry with paper towel, lightly coat with cooking spray and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan.
ALMOST THERE
When the Carrot is done, toss through the dressed salad.
TIME TO NOSH
Plate up the loaded Carrot and bell pepper salad and top with the browned beef.
ROAST Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Lightly coat with cooking spray, NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
Cucumber & PEPPER SALAD
To a salad bowl, add the salad leaves, Cucumber, pepper and the peas. Season and drizzle over the salad dressing. Toss until combined and set aside.
BROWN THE Beef STRIPS
Place a pan over high heat. Pat the Beef strips dry with paper towel, lightly coat with cooking spray and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan.
ALMOST THERE
When the Carrot is done, toss through the dressed salad.
TIME TO NOSH
Plate up the loaded Carrot and bell pepper salad and top with the browned beef.
ROAST Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Lightly coat with cooking spray, NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
Cucumber & PEPPER SALAD
To a salad bowl, add the salad leaves, Cucumber, pepper and the peas. Season and drizzle over the salad dressing. Toss until combined and set aside.
BROWN THE Beef STRIPS
Place a pan over high heat. Pat the Beef strips dry with paper towel, lightly coat with cooking spray and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan.
ALMOST THERE
When the Carrot is done, toss through the dressed salad.
TIME TO NOSH
Plate up the loaded Carrot and bell pepper salad and top with the browned beef.
ROAST Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Lightly coat with cooking spray, NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
Cucumber & PEPPER SALAD
To a salad bowl, add the salad leaves, Cucumber, pepper and the peas. Season and drizzle over the salad dressing. Toss until combined and set aside.
BROWN THE Beef STRIPS
Place a pan over high heat. Pat the Beef strips dry with paper towel, lightly coat with cooking spray and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan.
ALMOST THERE
When the Carrot is done, toss through the dressed salad.
TIME TO NOSH
Plate up the loaded Carrot and bell pepper salad and top with the browned beef.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R97.68
for 4 servings · R24.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Salad Dressing needs 200 mlCreamy Chip, Dip and Burger Dressing 500 ml 500 ml at R74.99 · 40% of packR30.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Peas needs 120 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 16% of packR6.88
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Beef Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pea & Bell Pepper Beef Crunch?
The preparation time for Pea & Bell Pepper Beef Crunch with roasted carrot is between 25 and 45 minutes.
What is the total time required to make Pea & Bell Pepper Beef Crunch with roasted carrot?
The total time required to make Pea & Bell Pepper Beef Crunch with roasted carrot is between 40 and 60 minutes.
How many servings does Pea & Bell Pepper Beef Crunch provide?
4 servings
What are the main ingredients in Pea & Bell Pepper Beef Crunch?
Beef, Beef Strips, Bell Pepper, Carrot, Cucumber, NOMU Spanish Rub, Pea, Salad Dressing, Salad Leaves
What is the nutritional information of Pea & Bell Pepper Beef Crunch?
Calories: 435, Carbs: 42 grams, Fat: grams, Protein: 42.4 grams, Sugar: 19 grams, Salt: 544 grams
How do I prepare Pea & Bell Pepper Beef Crunch?
TIME TO NOSH: Plate up the loaded carrot and bell pepper salad and top with the browned beef. ALMOST THERE: When the carrot is done, toss through the dressed salad. BROWN THE BEEF STRIPS: Place a pan over high heat. Pat the beef strips dry with paper towel, lightly coat with cooking spray and season. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan. CUCUMBER & PEPPER SALAD: To a salad bowl, add the salad leaves, cucumber, pepper and the peas. Season and drizzle over the salad dressing. Toss until combined and set aside. PLUMP PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. ROAST CARROT: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Lightly coat with cooking spray, NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Pea & Bell Pepper Beef Crunch?
Beef, Beef Strips, Bell Pepper, Carrot, Cucumber, NOMU Spanish Rub, Pea, Salad Dressing, Salad Leaves
How many calories does Pea & Bell Pepper Beef Crunch have?
435 calories
How much fat content does Pea & Bell Pepper Beef Crunch have?
grams