eCook Meal
Smoky Hake & Chickpea Salad
with crispy kale & ancient grains
Pan-fried hake coated with smoked paprika, served with an ancient grain, crispy chickpea, caramelised onion wedge, and kale salad. Finished off with a zesty yoghurt dressing. It’s the simple things in life!
Serving guide
Choose your portion size.
EASY CHICKPEA-SY
Preheat the oven to 200°C. Place the drained Chickpeas and the onion wedges on a roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In a small bowl, add the yoghurt, lemon zest, 5ml of a sweetener of choice, and seasoning. Add water in 5ml increments until drizzling consistency. Set aside for serving.
BUBBLING GRAINS
Rinse the grain mix and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the grains are tender, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, scatter the kale over the tray of Chickpeas and onions. Return to the oven and roast for the remaining time. On completion, the kale and chickpeas should be crispy and the onion caramelised.
SMOKY HAKE
When the roast has 5 minutes remaining, pat the hake dry with some paper towel and coat in the smoked paprika (to taste) and seasoning. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. In the final 1-2 minutes, baste the hake with the grated Garlic and a squeeze of lemon. Remove from the pan on completion, reserving the pan juices.
ALL TOGETHER NOW
Add ½ the roast Chickpeas and veg to the cooked grains with a drizzle of olive oil and some seasoning. Toss until fully combined.
DINNER IS SERVED
Plate up the loaded salad. Scatter over the remaining roast veg and Chickpeas and top with the smoky hake. Drizzle over the zesty yoghurt and garnish with a lemon wedge and the sliced chilli (to taste). Well done, Chef!
EASY CHICKPEA-SY
Preheat the oven to 200°C. Place the drained Chickpeas and the onion wedges on a roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In a small bowl, add the yoghurt, lemon zest, 10ml of a sweetener of choice, and seasoning. Add water in 5ml increments until drizzling consistency. Set aside for serving.
BUBBLING GRAINS
Rinse the grain mix and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the grains are tender, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, scatter the kale over the tray of Chickpeas and onions. Return to the oven and roast for the remaining time. On completion, the kale and chickpeas should be crispy and the onion caramelised.
SMOKY HAKE
When the roast has 5 minutes remaining, pat the hake dry with some paper towel and coat in the smoked paprika (to taste) and seasoning. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. In the final 1-2 minutes, baste the hake with the grated Garlic and a squeeze of lemon. Remove from the pan on completion, reserving the pan juices.
ALL TOGETHER NOW
Add ½ the roast Chickpeas and veg to the cooked grains with a drizzle of olive oil and some seasoning. Toss until fully combined.
DINNER IS SERVED
Plate up the loaded salad. Scatter over the remaining roast veg and Chickpeas and top with the smoky hake. Drizzle over the zesty yoghurt and garnish with a lemon wedge and the sliced chilli (to taste). Well done, Chef!
EASY CHICKPEA-SY
Preheat the oven to 200°C. Place the drained Chickpeas and the onion wedges on a roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway. In a small bowl, add the yoghurt, lemon zest, 15ml of a sweetener of choice, and seasoning. Add water in 5ml increments until drizzling consistency. Set aside for serving.
BUBBLING GRAINS
Rinse the grain mix and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the grains are tender, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
CRISPY Kale
Place the shredded Kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the roast has 10-12 minutes remaining, pop in the tray of kale to roast for the remaining roasting time. On completion, the kale and Chickpeas should be crispy and the onion caramelised.
SMOKY HAKE
When the roast has 5 minutes remaining, pat the hake dry with some paper towel and coat in the smoked paprika (to taste) and seasoning. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. In the final 1-2 minutes, baste the hake with the grated Garlic and a squeeze of lemon. Remove from the pan on completion, reserving the pan juices.
ALL TOGETHER NOW
Add ½ the roast Chickpeas and veg to the cooked grains with a drizzle of olive oil and some seasoning. Toss until fully combined.
DINNER IS SERVED
Plate up the loaded salad. Scatter over the remaining roast veg and Chickpeas and top with the smoky hake. Drizzle over the zesty yoghurt and garnish with a lemon wedge and the sliced chilli (to taste). Well done, Chef!
EASY CHICKPEA-SY
Preheat the oven to 200°C. Place the drained Chickpeas and the onion wedges on a roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway. In a small bowl, add the yoghurt, lemon zest, 20ml of a sweetener of choice, and seasoning. Add water in 5ml increments until drizzling consistency. Set aside for serving.
BUBBLING GRAINS
Rinse the grain mix and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the grains are tender, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
CRISPY Kale
Place the shredded Kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the roast has 10-12 minutes remaining, pop in the tray of kale to roast for the remaining roasting time. On completion, the kale and Chickpeas should be crispy and the onion caramelised.
SMOKY HAKE
When the roast has 5 minutes remaining, pat the hake dry with some paper towel and coat in the smoked paprika (to taste) and seasoning. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. In the final 1-2 minutes, baste the hake with the grated Garlic and a squeeze of lemon. Remove from the pan on completion, reserving the pan juices.
ALL TOGETHER NOW
Add ½ the roast Chickpeas and veg to the cooked grains with a drizzle of olive oil and some seasoning. Toss until fully combined.
DINNER IS SERVED
Plate up the loaded salad. Scatter over the remaining roast veg and Chickpeas and top with the smoky hake. Drizzle over the zesty yoghurt and garnish with a lemon wedge and the sliced chilli (to taste). Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.29
for 4 servings · R38.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Ancient Grain Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoky Hake & Chickpea Salad?
The preparation time for Smoky Hake & Chickpea Salad with crispy kale & ancient grains is between 20 and 35 minutes.
What is the total time required to make Smoky Hake & Chickpea Salad with crispy kale & ancient grains?
The total time required to make Smoky Hake & Chickpea Salad with crispy kale & ancient grains is between 35 and 55 minutes.
How many servings does Smoky Hake & Chickpea Salad provide?
4 servings
What are the main ingredients in Smoky Hake & Chickpea Salad?
Ancient Grain Mix, Chickpeas, Chilli, Coconut Yoghurt, Fish, Garlic, Kale, Lemon, Line-caught Hake Fillets, Onion, Smoked Paprika
What is the nutritional information of Smoky Hake & Chickpea Salad?
Calories: 702, Carbs: 95 grams, Fat: grams, Protein: 41.1 grams, Sugar: 13.3 grams, Salt: 196 grams
How do I prepare Smoky Hake & Chickpea Salad?
EASY CHICKPEA-SY: Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In a small bowl, add the yoghurt, lemon zest, 10ml of a sweetener of choice, and seasoning. Add water in 5ml increments until drizzling consistency. Set aside for serving. DINNER IS SERVED: Plate up the loaded salad. Scatter over the remaining roast veg and chickpeas and top with the smoky hake. Drizzle over the zesty yoghurt and garnish with a lemon wedge and the sliced chilli (to taste). Well done, Chef! BUBBLING GRAINS: Rinse the grain mix and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the grains are tender, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. SMOKY HAKE: When the roast has 5 minutes remaining, pat the hake dry with some paper towel and coat in the smoked paprika (to taste) and seasoning. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. In the final 1-2 minutes, baste the hake with the grated garlic and a squeeze of lemon. Remove from the pan on completion, reserving the pan juices. CRISPY KALE: Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, scatter the kale over the tray of chickpeas and onions. Return to the oven and roast for the remaining time. On completion, the kale and chickpeas should be crispy and the onion caramelised. ALL TOGETHER NOW: Add ½ the roast chickpeas and veg to the cooked grains with a drizzle of olive oil and some seasoning. Toss until fully combined.
What should be prepared from my kitchen to make Smoky Hake & Chickpea Salad?
Ancient Grain Mix, Chickpeas, Chilli, Coconut Yoghurt, Fish, Garlic, Kale, Lemon, Line-caught Hake Fillets, Onion, Smoked Paprika
How many calories does Smoky Hake & Chickpea Salad have?
702 calories
How much fat content does Smoky Hake & Chickpea Salad have?
grams