eCook Meal
THE GOURMET BOERIE ROLL
with artisanal rosemary potato crisps, That Mayo & Greek salad
A lightning fast SA classic to sooth the thunder in your belly. Juicy Karoo lamb wors in a fluffy roll, slathered with That Mayo garlic mayo and smashed feta, stuffed with caramelised onions and zesty salad, and crumbled with locally handmade crisps. Now that’s what we call gourmet!
Serving guide
Choose your portion size.
TOSS THE GREEK SALAD
Place the Cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving.
CREAMY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 6-8 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion.
FRY THE LAMB BOERIE
While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 2-3 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving.
FINAL BITS AND BOBS
In a small bowl, combine the garlic mayo with three-quarters of the drained Feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the roll to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors. If necessary, slice into two pieces to fit inside the roll.
BRING IT ALL TOGETHER!
Place the roll on a plate, cut-side up, and smear the inside with Feta-infused mayo. Pack with the caramelised onion and pop in the boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef!
TOSS THE GREEK SALAD
Place the Cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving.
CREAMY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion.
FRY THE LAMB BOERIE
While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 3-4 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving.
FINAL BITS AND BOBS
In a small bowl, combine the garlic mayo with three-quarters of the drained Feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the rolls to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors and cut into pieces of a similar length to the rolls.
BRING IT ALL TOGETHER!
Place a roll on a plate, cut-side up, and smear the inside with Feta-infused mayo. Pack with the caramelised onion and pop in a piece of boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Repeat for the other roll. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef!
TOSS THE GREEK SALAD
Place the Cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving.
CREAMY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion.
FRY THE LAMB BOERIE
While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 3-4 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving.
FINAL BITS AND BOBS
In a small bowl, combine the garlic mayo with three-quarters of the drained Feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the rolls to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors and cut into pieces of a similar length to the rolls.
BRING IT ALL TOGETHER!
Place a roll on a plate, cut-side up, and smear the inside with Feta-infused mayo. Pack with the caramelised onion and pop in a piece of boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Repeat for the other roll. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef!
TOSS THE GREEK SALAD
Place the Cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving.
CREAMY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 10-15 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion.
FRY THE LAMB BOERIE
While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 5-6 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving.
FINAL BITS AND BOBS
In a bowl, combine the garlic mayo with three-quarters of the drained Feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the rolls to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors and cut into pieces of a similar length to the rolls.
BRING IT ALL TOGETHER!
Place a roll on a plate, cut-side up, and smear the inside with Feta-infused mayo. Pack with the caramelised onion and pop in a piece of boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Repeat for each roll. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.59
for 4 servings · R28.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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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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Pitted Kalamata Olives needs 160 gKalamata Olives 825 g 825 g at R149.99 · 19% of packR29.09
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Danish-Style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
Not in the Woolies basket — source these elsewhere:
- Dried Oregano
- Karoo Lamb Boerewors
- Schoon Boerie Bread Roll
- That Mayo Garlic Mayo
- Rootstock Rosemary & Rock Salt Potato Crisps
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for THE GOURMET BOERIE ROLL?
The preparation time for THE GOURMET BOERIE ROLL with artisanal rosemary potato crisps, That Mayo & Greek salad is between 15 and 30 minutes.
What is the total time required to make THE GOURMET BOERIE ROLL with artisanal rosemary potato crisps, That Mayo & Greek salad?
The total time required to make THE GOURMET BOERIE ROLL with artisanal rosemary potato crisps, That Mayo & Greek salad is between 25 and 40 minutes.
How many servings does THE GOURMET BOERIE ROLL provide?
4 servings
What are the main ingredients in THE GOURMET BOERIE ROLL?
Baby Tomato, Cucumber, Dried Oregano, Feta, Fresh Mint, Karoo Lamb Boerewors, Lemon, Pitted Kalamata Olives, Red Onion, Rootstock Rosemary & Rock Salt Potato Crisps, Schoon Boerie Bread Roll, That Mayo (Garlic)
What is the nutritional information of THE GOURMET BOERIE ROLL?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare THE GOURMET BOERIE ROLL?
BRING IT ALL TOGETHER!: Place a roll on a plate, cut-side up, and smear the inside with feta-infused mayo. Pack with the caramelised onion and pop in a piece of boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Repeat for the other roll. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef! FINAL BITS AND BOBS: In a small bowl, combine the garlic mayo with three-quarters of the drained feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the rolls to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors and cut into pieces of a similar length to the rolls. FRY THE LAMB BOERIE: While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 3-4 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving. CREAMY CARAMELISED ONIONS: Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion. TOSS THE GREEK SALAD: Place the cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving.
What should be prepared from my kitchen to make THE GOURMET BOERIE ROLL?
Baby Tomato, Cucumber, Dried Oregano, Feta, Fresh Mint, Karoo Lamb Boerewors, Lemon, Pitted Kalamata Olives, Red Onion, Rootstock Rosemary & Rock Salt Potato Crisps, Schoon Boerie Bread Roll, That Mayo (Garlic)
How many calories does THE GOURMET BOERIE ROLL have?
calories
How much fat content does THE GOURMET BOERIE ROLL have?
grams