A bed of green leaves is topped with salty beef biltong, tender vermicelli rice noodles, blistered tomato, pops of peas, creamy Danish-style feta & crunchy pumpkin seeds. All tossed together in a basil pesto dressing.
Pesto & Biltong Vermicelli Noodle Bowl
Pesto & Biltong Vermicelli Noodle Bowl
with blistered tomato, Danish-style feta & pumpkin seeds
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Danish-style Feta
- Free-range Beef Biltong
- Fresh Basil
- Green Leaves
- Peas
- Pesto Princess Basil Pesto
- Pitted Green Olives
- Pumpkin Seeds
- Rice Vermicelli Noodles
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, rinse in cold water, and set aside in a bowl.
PREP STEP
Prep the tomato, the green leaves, the basil, the olives, and the feta as specified in the ingredient table. In a small bowl, loosen the pesto with olive oil in 5ml increments until drizzling consistency. Set aside.
ADD SOME COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, char the tomato pieces until blistered, 3-4 minutes. In the final minute, toss with a sweetener (to taste), the cooked noodles, the shredded leaves, the peas, ½ the loosened pesto, and seasoning. Remove from the heat and set aside.
AND YOU’RE DONE!
Plate up the delicious charred tomato and noodles. Top with the halved olives, the chopped biltong, and the pumpkin seeds. Crumble the drained feta over the salad and garnish with the torn basil. Enjoy, Chef!
Rice Vermicelli Noodles - 50g
Tomato - 1
Green Leaves - 20g
Fresh Basil - 3g
Pitted Green Olives - 30g
Danish-style Feta - 30g
Pesto Princess Basil Pesto - 30ml
Peas - 50g
Free-range Beef Biltong - 50g
Pumpkin Seeds - 5g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, rinse in cold water, and set aside in a bowl.
PREP STEP
Prep the tomato, the green leaves, the basil, the olives, and the feta as specified in the ingredient table. In a small bowl, loosen the pesto with olive oil in 5ml increments until drizzling consistency. Set aside.
ADD SOME COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, char the tomato pieces until blistered, 3-4 minutes. In the final minute, toss with a sweetener (to taste), the cooked noodles, the shredded leaves, the peas, ½ the loosened pesto, and seasoning. Remove from the heat and set aside.
AND YOU’RE DONE!
Plate up the delicious charred tomato and noodles. Top with the halved olives, the chopped biltong, and the pumpkin seeds. Crumble the drained feta over the salad and garnish with the torn basil. Enjoy, Chef!
Rice Vermicelli Noodles - 100g
Tomatoes - 2
Green Leaves - 40g
Fresh Basil - 5g
Pitted Green Olives - 60g
Danish-style Feta - 60g
Pesto Princess Basil Pesto - 60ml
Peas - 100g
Free-range Beef Biltong - 100g
Pumpkin Seeds - 10g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, rinse in cold water, and set aside in a bowl.
PREP STEP
Prep the tomato, the green leaves, the basil, the olives, and the feta as specified in the ingredient table. In a small bowl, loosen the pesto with olive oil in 5ml increments until drizzling consistency. Set aside.
ADD SOME COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, char the tomato pieces until blistered, 5-6 minutes. In the final minute, toss with a sweetener (to taste), the cooked noodles, the shredded leaves, the peas, ½ the loosened pesto, and seasoning. Remove from the heat and set aside.
AND YOU’RE DONE!
Plate up the delicious charred tomato and noodles. Top with the halved olives, the chopped biltong, and the pumpkin seeds. Crumble the drained feta over the salad and garnish with the torn basil. Enjoy, Chef!
Rice Vermicelli Noodles - 150g
Tomatoes - 3
Green Leaves - 60g
Fresh Basil - 8g
Pitted Green Olives - 90g
Danish-style Feta - 90g
Pesto Princess Basil Pesto - 90ml
Peas - 150g
Free-range Beef Biltong - 150g
Pumpkin Seeds - 15g
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain, rinse in cold water, and set aside in a bowl.
PREP STEP
Prep the tomato, the green leaves, the basil, the olives, and the feta as specified in the ingredient table. In a small bowl, loosen the pesto with olive oil in 5ml increments until drizzling consistency. Set aside.
ADD SOME COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, char the tomato pieces until blistered, 5-6 minutes. In the final minute, toss with a sweetener (to taste), the cooked noodles, the shredded leaves, the peas, ½ the loosened pesto, and seasoning. Remove from the heat and set aside.
AND YOU’RE DONE!
Plate up the delicious charred tomato and noodles. Top with the halved olives, the chopped biltong, and the pumpkin seeds. Crumble the drained feta over the salad and garnish with the torn basil. Enjoy, Chef!
Rice Vermicelli Noodles - 200g
Tomatoes - 4
Green Leaves - 80g
Fresh Basil - 10g
Pitted Green Olives - 120g
Danish-style Feta - 120g
Pesto Princess Basil Pesto - 125ml
Peas - 200g
Free-range Beef Biltong - 200g
Pumpkin Seeds - 20g
Woolies Products in this dish
