eCook Meal
Roast Vegetable & Feta Salad
with a sour cream dressing, chickpeas & hazelnuts
Today’s recipe makes your oven do most of the work, so you can focus your energy on eating this wonderfully tasty dish, Chef! On a bed of quinoa comes NOMU Moroccan-spiced carrots, chickpeas & onions, with honey-lemon green beans dotted with crunchy hazelnuts. A drizzle of lemony sour cream and dinner is done.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Carrot, the Chickpeas, and the onion on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MORE TO ROAST
In a bowl, dress the green beans with olive oil and seasoning. In a small bowl, combine the Honey, ½ the lemon juice (to taste), and the nuts. When the roast has 8-10 minutes remaining, scatter over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through.
CREAMY DRESSING
In a small bowl, combine the sour cream and the remaining lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO EAT
Make a bed of the fluffy Quinoa and top with the roasted veggies and all the tray juices. Crumble over the feta and drizzle over the zesty sour cream. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot, the Chickpeas, and the onion on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MORE TO ROAST
In a bowl, dress the green beans with olive oil and seasoning. In a small bowl, combine the Honey, ½ the lemon juice (to taste), and the nuts. When the roast has 8-10 minutes remaining, scatter over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through.
CREAMY DRESSING
In a small bowl, combine the sour cream and the remaining lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO EAT
Make a bed of the fluffy Quinoa and top with the roasted veggies and all the tray juices. Crumble over the feta and drizzle over the zesty sour cream. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot, the Chickpeas, and the onion on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MORE TO ROAST
In a bowl, dress the green beans with olive oil and seasoning. In a small bowl, combine the Honey, ½ the lemon juice (to taste), and the nuts. When the roast has 8-10 minutes remaining, scatter over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through.
CREAMY DRESSING
In a small bowl, combine the sour cream and the remaining lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO EAT
Make a bed of the fluffy Quinoa and top with the roasted veggies and all the tray juices. Crumble over the feta and drizzle over the zesty sour cream. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot, the Chickpeas, and the onion on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MORE TO ROAST
In a bowl, dress the green beans with olive oil and seasoning. In a small bowl, combine the Honey, ½ the lemon juice (to taste), and the nuts. When the roast has 8-10 minutes remaining, scatter over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through.
CREAMY DRESSING
In a small bowl, combine the sour cream and the remaining lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO EAT
Make a bed of the fluffy Quinoa and top with the roasted veggies and all the tray juices. Crumble over the feta and drizzle over the zesty sour cream. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R332.28
for 4 servings · R83.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
-
Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Honey needs 100 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 20% of packR28.00
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
-
Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Roast Vegetable & Feta Salad?
The preparation time for Roast Vegetable & Feta Salad with a sour cream dressing, chickpeas & hazelnuts is between 30 and 45 minutes.
What is the total time required to make Roast Vegetable & Feta Salad with a sour cream dressing, chickpeas & hazelnuts?
The total time required to make Roast Vegetable & Feta Salad with a sour cream dressing, chickpeas & hazelnuts is between 45 and 60 minutes.
How many servings does Roast Vegetable & Feta Salad provide?
4 servings
What are the main ingredients in Roast Vegetable & Feta Salad?
Carrot, Chickpeas, Feta, Green Beans, Hazelnuts, Honey, Lemon Juice, NOMU Moroccan Rub, Onion, Quinoa, Sour Cream
What is the nutritional information of Roast Vegetable & Feta Salad?
Calories: 922, Carbs: 139 grams, Fat: grams, Protein: 32.7 grams, Sugar: 50.1 grams, Salt: 829 grams
How do I prepare Roast Vegetable & Feta Salad?
TIME TO EAT: Make a bed of the fluffy quinoa and top with the roasted veggies and all the tray juices. Crumble over the feta and drizzle over the zesty sour cream. Enjoy, Chef! CREAMY DRESSING: In a small bowl, combine the sour cream and the remaining lemon juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season. MORE TO ROAST: In a bowl, dress the green beans with olive oil and seasoning. In a small bowl, combine the honey, ½ the lemon juice (to taste), and the nuts. When the roast has 8-10 minutes remaining, scatter over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through. QUINOA: Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. ROAST: Preheat the oven to 200°C. Spread the carrot, the chickpeas, and the onion on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Roast Vegetable & Feta Salad?
Carrot, Chickpeas, Feta, Green Beans, Hazelnuts, Honey, Lemon Juice, NOMU Moroccan Rub, Onion, Quinoa, Sour Cream
How many calories does Roast Vegetable & Feta Salad have?
922 calories
How much fat content does Roast Vegetable & Feta Salad have?
grams