eCook Meal
Sun-dried Tomato Salad & Beef
with white basmati rice & basil pesto
Tender beef schnitzel slices are basted in butter and NOMU Roast Rub. Fluffy white basmati rice is served alongside. This dish is finished off with a delish sun-dried tomato, pea & green bean salad.
Serving guide
Choose your portion size.
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
PESTO & PREP
Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency.
VIBRANT SALAD
Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste).
SCHNITTY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste.
TAGLIATA TIME!
Dish up the basmati rice alongside the Beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef!
White Basmati Rice - 75ml
Green Beans - 80g
Sun-dried Tomatoes - 40g
Salad Leaves - 20g
Pesto Princess Basil Pesto - 15ml
Peas - 40g
Balsamic Vinegar - 15ml
Free-range Beef Schnitzel (without crumb) - 150g
NOMU Roast Rub - 5ml
Sunflower Seeds - 10g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
PESTO & PREP
Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency.
VIBRANT SALAD
Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-6 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste).
SCHNITTY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste.
TAGLIATA TIME!
Dish up the basmati rice alongside the Beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef!
White Basmati Rice - 150ml
Green Beans - 160g
Sun-dried Tomatoes - 80g
Salad Leaves - 40g
Pesto Princess Basil Pesto - 30ml
Peas - 80g
Balsamic Vinegar - 30ml
Free-range Beef Schnitzel (without crumb) - 300g
NOMU Roast Rub - 10ml
Sunflower Seeds - 20g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
PESTO & PREP
Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency.
VIBRANT SALAD
Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 6-8 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste).
SCHNITTY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste.
TAGLIATA TIME!
Dish up the basmati rice alongside the Beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef!
White Basmati Rice - 225ml
Green Beans - 240g
Sun-dried Tomatoes - 120g
Salad Leaves - 60g
Pesto Princess Basil Pesto - 45ml
Peas - 120g
Balsamic Vinegar - 45ml
Free-range Beef Schnitzel (without crumb) - 450g
NOMU Roast Rub - 15ml
Sunflower Seeds - 30g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
PESTO & PREP
Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency.
VIBRANT SALAD
Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 6-8 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste).
SCHNITTY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste.
TAGLIATA TIME!
Dish up the basmati rice alongside the Beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef!
White Basmati Rice - 300ml
Green Beans - 320g
Sun-dried Tomatoes - 160g
Salad Leaves - 80g
Pesto Princess Basil Pesto - 60ml
Peas - 160g
Balsamic Vinegar - 60ml
Free-range Beef Schnitzel (without crumb) - 600g
NOMU Roast Rub - 20ml
Sunflower Seeds - 40g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R97.99
for 4 servings · R24.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Sun-dried Tomatoes needs 160 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 11% of packR4.80
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 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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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Schnitzel (without crumb)
- Pesto Princess Basil Pesto
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Salad & Beef?
The preparation time for Sun-dried Tomato Salad & Beef with white basmati rice & basil pesto is between 20 and 30 minutes.
What is the total time required to make Sun-dried Tomato Salad & Beef with white basmati rice & basil pesto?
The total time required to make Sun-dried Tomato Salad & Beef with white basmati rice & basil pesto is between 30 and 35 minutes.
How many servings does Sun-dried Tomato Salad & Beef provide?
4 servings
What are the main ingredients in Sun-dried Tomato Salad & Beef?
Balsamic Vinegar, Beef, Beef Schnitzel (without crumb), Green Beans, NOMU Roast Rub, Pea, Pesto Princess Basil Pesto, Salad Leaves, Sunflower Seeds, Tomato, White Basmati Rice
What is the nutritional information of Sun-dried Tomato Salad & Beef?
Calories: 723, Carbs: 79 grams, Fat: grams, Protein: 50.9 grams, Sugar: 17.1 grams, Salt: 557 grams
How do I prepare Sun-dried Tomato Salad & Beef?
PESTO & PREP: Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency. SCHNITTY: Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste. TAGLIATA TIME!: Dish up the basmati rice alongside the beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef! VIBRANT SALAD: Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-6 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste). FLUFFY RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
What should be prepared from my kitchen to make Sun-dried Tomato Salad & Beef?
Balsamic Vinegar, Beef, Beef Schnitzel (without crumb), Green Beans, NOMU Roast Rub, Pea, Pesto Princess Basil Pesto, Salad Leaves, Sunflower Seeds, Tomato, White Basmati Rice
How many calories does Sun-dried Tomato Salad & Beef have?
723 calories
How much fat content does Sun-dried Tomato Salad & Beef have?
grams