Get ready to taste the rainbow! Juicy charred stone fruit meets savoury Wagyu meatballs, toasted pecans, and a sprinkle of creamy Danish-style feta. It’s a party on your plate and your palate, Chef!
Stone Fruit & Wagyu Meatball Salad
Stone Fruit & Wagyu Meatball Salad
with dried apricots, toasted pecan nuts & Danish-style feta
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Carrot
- Chickpeas
- Danish-style Feta
- Dried Apricots
- Free-range Wagyu Beef Meatballs
- Green Leaves
- Pecan Nuts
- Stone Fruit
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROAST ROOTS
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY CHICKPEAS
Spread the drained chickpeas on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
GOLDEN PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED STONE FRUIT
Return the pan to high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. Remove from the pan.
VIBRANT SALAD
In a salad bowl, combine the balsamic vinegar with 15ml of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves, the charred stone fruit, the chopped apricots, the roasted carrot, and the crispy chickpeas.
FRY THE MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
GRAB THE PLATES
Serve up the stone fruit salad. Top with the meatballs and the toasted pecans. Crumble over the drained feta. Lookin’ good, Chef!
Carrot - 240g
Chickpeas - 120g
Pecan Nuts - 10g
Stone Fruit - 1
Balsamic Vinegar - 15ml
Green Leaves - 20g
Dried Apricots - 20g
Free-range Wagyu Beef Meatballs - 3
Danish-style Feta - 30g
ROAST ROOTS
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY CHICKPEAS
Spread the drained chickpeas on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
GOLDEN PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED STONE FRUIT
Return the pan to high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. Remove from the pan.
VIBRANT SALAD
In a salad bowl, combine the balsamic vinegar with 30ml of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves, the charred stone fruit, the chopped apricots, the roasted carrot, and the crispy chickpeas.
FRY THE MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
GRAB THE PLATES
Serve up the stone fruit salad. Top with the meatballs and the toasted pecans. Crumble over the drained feta. Lookin’ good, Chef!
Carrot - 480g
Chickpeas - 240g
Pecan Nuts - 20g
Stone Fruit - 1
Balsamic Vinegar - 30ml
Green Leaves - 40g
Dried Apricots - 40g
Free-range Wagyu Beef Meatballs - 6
Danish-style Feta - 60g
ROAST ROOTS
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY CHICKPEAS
Spread the drained chickpeas on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
GOLDEN PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED STONE FRUIT
Return the pan to high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. Remove from the pan.
VIBRANT SALAD
In a salad bowl, combine the balsamic vinegar with 45ml of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves, the charred stone fruit, the chopped apricots, the roasted carrot, and the crispy chickpeas.
FRY THE MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
GRAB THE PLATES
Serve up the stone fruit salad. Top with the meatballs and the toasted pecans. Crumble over the drained feta. Lookin’ good, Chef!
Carrot - 720g
Chickpeas - 360g
Pecan Nuts - 30g
Stone Fruit - 2
Balsamic Vinegar - 45ml
Green Leaves - 60g
Dried Apricots - 60g
Free-range Wagyu Beef Meatballs - 9
Danish-style Feta - 90g
ROAST ROOTS
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY CHICKPEAS
Spread the drained chickpeas on a separate roasting tray. Coat in oil and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
GOLDEN PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED STONE FRUIT
Return the pan to high heat. When hot, fry the stone fruit wedges until charred, 1-2 minutes. Remove from the pan.
VIBRANT SALAD
In a salad bowl, combine the balsamic vinegar with 60ml of olive oil, a sweetener, and seasoning. Toss through the shredded green leaves, the charred stone fruit, the chopped apricots, the roasted carrot, and the crispy chickpeas.
FRY THE MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
GRAB THE PLATES
Serve up the stone fruit salad. Top with the meatballs and the toasted pecans. Crumble over the drained feta. Lookin’ good, Chef!
Carrot - 960g
Chickpeas - 480g
Pecan Nuts - 40g
Stone Fruit - 2
Balsamic Vinegar - 60ml
Green Leaves - 80g
Dried Apricots - 80g
Free-range Wagyu Beef Meatballs - 12
Danish-style Feta - 125g
Woolies Products in this dish
