eCook Meal
Sesame, Goat’s Cheese & Artichokes
with quinoa & sun-dried tomatoes
Black sesame seeds bring a striking contrast, coating soft crumbles of goat’s cheese that will be scattered over a bed of quinoa enriched with crispy lentils, silky onion, tender artichoke, and tangy sun-dried tomato with fresh basil. Finish with a dollop of zesty yoghurt and enjoy a beautifully balanced, flavour-forward dish, Chef!
Serving guide
Choose your portion size.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
DOTS OF DELICIOUSNESS
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OKE DOKE ARTICHOKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Add the artichokes and fry until warmed through, 3-4 minutes. Remove from the pan, season, and cover.
LEKKER Lentils
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the Lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
LOADED QUINOA
While the Lentils are toasting, 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. Add the lentils, the onions and artichokes, the sun-dried tomatoes, the basil, a drizzle of oil and seasoning.
SESAME-COATED CHEESE
In a small bowl, combine the Yoghurt with the lemon juice (to taste), and season. Place the sesame seeds on a chopping board, and spread out in a single layer. Crumble the goat’s cheese on the sesame seeds and gently coat.
A GREAT PLATE OF FOOD
Make a bed of the quinoa salad, top with the roast veg and the sesame goat's cheese. Dollop over the zesty Yoghurt.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
DOTS OF DELICIOUSNESS
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OKE DOKE ARTICHOKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Add the artichokes and fry until warmed through, 3-4 minutes. Remove from the pan, season, and cover.
LEKKER Lentils
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the Lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
LOADED QUINOA
While the Lentils are toasting, 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. Add the lentils, the onions and artichokes, the sun-dried tomatoes, the basil, a drizzle of oil and seasoning.
SESAME-COATED CHEESE
In a small bowl, combine the Yoghurt with the lemon juice (to taste), and season. Place the sesame seeds on a chopping board, and spread out in a single layer. Crumble the goat’s cheese on the sesame seeds and gently coat.
A GREAT PLATE OF FOOD
Make a bed of the quinoa salad, top with the roast veg and the sesame goat's cheese. Dollop over the zesty Yoghurt.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
DOTS OF DELICIOUSNESS
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OKE DOKE ARTICHOKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Add the artichokes and fry until warmed through, 3-4 minutes. Remove from the pan, season, and cover.
LEKKER Lentils
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the Lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.
LOADED QUINOA
While the Lentils are toasting, 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. Add the lentils, the onions and artichokes, the sun-dried tomatoes, the basil, a drizzle of oil and seasoning.
SESAME-COATED CHEESE
In a small bowl, combine the Yoghurt with the lemon juice (to taste), and season. Place the sesame seeds on a chopping board, and spread out in a single layer. Crumble the goat’s cheese on the sesame seeds and gently coat.
A GREAT PLATE OF FOOD
Make a bed of the quinoa salad, top with the roast veg and the sesame goat's cheese. Dollop over the zesty Yoghurt.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
DOTS OF DELICIOUSNESS
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OKE DOKE ARTICHOKE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Add the artichokes and fry until warmed through, 3-4 minutes. Remove from the pan, season, and cover.
LEKKER Lentils
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the Lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.
LOADED QUINOA
While the Lentils are toasting, 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. Add the lentils, the onions and artichokes, the sun-dried tomatoes, the basil, a drizzle of oil and seasoning.
SESAME-COATED CHEESE
In a small bowl, combine the Yoghurt with the lemon juice (to taste), and season. Place the sesame seeds on a chopping board, and spread out in a single layer. Crumble the goat’s cheese on the sesame seeds and gently coat.
A GREAT PLATE OF FOOD
Make a bed of the quinoa salad, top with the roast veg and the sesame goat's cheese. Dollop over the zesty Yoghurt.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R210.37
for 4 servings · R52.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chevin Goat's Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 100% of packR62.99
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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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Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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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
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Fresh Basil needs 20 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 5% of packR3.75
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Low Fat Plain Yoghurt needs 100 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 33% of packR6.66
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White Quinoa needs 200 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Artichoke Quarters
- Roast Veg Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sesame, Goat’s Cheese & Artichokes?
The preparation time for Sesame, Goat’s Cheese & Artichokes with quinoa & sun-dried tomatoes is between 20 and 40 minutes.
What is the total time required to make Sesame, Goat’s Cheese & Artichokes with quinoa & sun-dried tomatoes?
The total time required to make Sesame, Goat’s Cheese & Artichokes with quinoa & sun-dried tomatoes is between 40 and 60 minutes.
How many servings does Sesame, Goat’s Cheese & Artichokes provide?
4 servings
What are the main ingredients in Sesame, Goat’s Cheese & Artichokes?
Artichoke Quarters, Black Sesame Seeds, Chevin Goats Cheese, Fresh Basil, Lemon Juice, Lentils, Onion, Roast Veg Mix, Tomato, White Quinoa, Yoghurt
What is the nutritional information of Sesame, Goat’s Cheese & Artichokes?
Calories: 724, Carbs: 121.1 grams, Fat: grams, Protein: 32.2 grams, Sugar: 21.3 grams, Salt: 376 grams
How do I prepare Sesame, Goat’s Cheese & Artichokes?
A GREAT PLATE OF FOOD: Make a bed of the quinoa salad, top with the roast veg and the sesame goat's cheese. Dollop over the zesty yoghurt. SESAME-COATED CHEESE: In a small bowl, combine the yoghurt with the lemon juice (to taste), and season. Place the sesame seeds on a chopping board, and spread out in a single layer. Crumble the goat’s cheese on the sesame seeds and gently coat. LOADED QUINOA: While the lentils are toasting, 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. Add the lentils, the onions and artichokes, the sun-dried tomatoes, the basil, a drizzle of oil and seasoning. LEKKER LENTILS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season. OKE DOKE ARTICHOKE: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Add the artichokes and fry until warmed through, 3-4 minutes. Remove from the pan, season, and cover. DOTS OF DELICIOUSNESS: Place the sesame seeds in a pan (with a lid) over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 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 Sesame, Goat’s Cheese & Artichokes?
Artichoke Quarters, Black Sesame Seeds, Chevin Goats Cheese, Fresh Basil, Lemon Juice, Lentils, Onion, Roast Veg Mix, Tomato, White Quinoa, Yoghurt
How many calories does Sesame, Goat’s Cheese & Artichokes have?
724 calories
How much fat content does Sesame, Goat’s Cheese & Artichokes have?
grams