eCook Meal
Turkish Basa & Lentils
with hummus slaw
Taste the Turkish coastline with a beautifully spiced basa fillet on a bed of green leaves, crispy lentils, and a whole lotta hummus.
Serving guide
Choose your portion size.
ROAST ONIONS & Lentils
Preheat the oven to 180°C. Place the sliced green beans, Onion wedges, and the drained Lentils on a roasting tray. Coat in oil, ½ the Moroccan Rub, season (to taste) and toss to coat. Roast in the hot oven for 20-25 minutes until the veggies are cooked through and the lentils are turning crispy.
SUNFLOWER SEEDS
Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
DRESSINGS
In a bowl, combine ½ the chopped Parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season.
PAN-FRY THE BASA
When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. Remove from the pan and season.
TIME TO PLATE UP!
Make a bed of rinsed green leaves, load it up with the Hummus Carrot slaw and the roasted green beans, Lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef!
ROAST ONIONS & Lentils
Preheat the oven to 180°C. Place the sliced green beans and Onion wedges, and the drained Lentils on a roasting tray. Coat in oil, ½ the Moroccan Rub, season (to taste) and toss to coat. Roast in the hot oven for 20-25 minutes until the veggies are cooked through and the lentils are turning crispy.
SUNFLOWER SEEDS
Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
DRESSINGS
In a bowl, combine ½ the chopped Parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season.
PAN-FRY THE BASA
When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. Remove from the pan and season.
TIME TO PLATE UP!
Make a bed of rinsed green leaves, load it up with the Hummus Carrot slaw and the roasted green beans, Lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef!
ROAST ONIONS & Lentils
Preheat the oven to 180°C. Place the sliced green beans and Onion wedges on one roasting tray, and the drained Lentils on another. Coat both trays in oil, ½ the Moroccan Rub and season (to taste). Roast in the hot oven for 25-30 minutes until the veggies are cooked through and the lentils are turning crispy.
SUNFLOWER SEEDS
Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
DRESSINGS
In a bowl, combine ½ the chopped Parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season.
PAN-FRY THE BASA
When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. You might have to do this step in batches. Remove from the pan and season.
TIME TO PLATE UP!
Make a bed of rinsed green leaves, load it up with the Hummus Carrot slaw and the roasted green beans, Lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef!
ROAST ONIONS & Lentils
Preheat the oven to 180°C. Place the sliced green beans and Onion wedges on one roasting tray, and the drained Lentils on another. Coat both trays in oil, ½ the Moroccan Rub and season (to taste). Roast in the hot oven for 25-30 minutes until the veggies are cooked through and the lentils are turning crispy.
SUNFLOWER SEEDS
Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool.
DRESSINGS
In a bowl, combine ½ of the chopped Parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season.
PAN-FRY THE BASA
When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. You might have to do this step in batches. Remove from the pan and season.
TIME TO PLATE UP!
Make a bed of rinsed green leaves, load it up with the Hummus Carrot slaw and the roasted green beans, Lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R234.10
for 4 servings · R58.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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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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Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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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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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Turkish Basa & Lentils?
The preparation time for Turkish Basa & Lentils with hummus slaw is between 20 and 35 minutes.
What is the total time required to make Turkish Basa & Lentils with hummus slaw?
The total time required to make Turkish Basa & Lentils with hummus slaw is between 30 and 45 minutes.
How many servings does Turkish Basa & Lentils provide?
4 servings
What are the main ingredients in Turkish Basa & Lentils?
Basa Fillet, Carrot, Green Beans, Green Leaves, Hummus, Lentils, NOMU Moroccan Rub, Onion, Parsley, Sunflower Seeds, Yoghurt
What is the nutritional information of Turkish Basa & Lentils?
Calories: 735, Carbs: 87 grams, Fat: grams, Protein: 65.8 grams, Sugar: 17.2 grams, Salt: 701 grams
How do I prepare Turkish Basa & Lentils?
PAN-FRY THE BASA: When the roasting veggies have 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry, coat in the remaining Moroccan Rub (or to taste) and season. When the pan is hot, fry the basa for 1-2 minutes on each side until golden and cooked through. Remove from the pan and season. SUNFLOWER SEEDS: Place a nonstick pan over a medium heat with the sunflower seeds. Toast for 3-5 minutes until golden. Remove from the pan and set aside to cool. DRESSINGS: In a bowl, combine ½ the chopped parsley and the plain yoghurt with some seasoning. Loosen the hummus with a drizzle of oil and water in 5ml increments until drizzling consistency. Toss the julienne carrots through the hummus and season. ROAST ONIONS & LENTILS: Preheat the oven to 180°C. Place the sliced green beans and onion wedges, and the drained lentils on a roasting tray. Coat in oil, ½ the Moroccan Rub, season (to taste) and toss to coat. Roast in the hot oven for 20-25 minutes until the veggies are cooked through and the lentils are turning crispy. TIME TO PLATE UP!: Make a bed of rinsed green leaves, load it up with the hummus carrot slaw and the roasted green beans, lentils, and onions. Top with the golden basa, a dollop of the parsley yoghurt, and a sprinkle of sunflower seeds and the remaining parsley. Enjoy, Chef!
What should be prepared from my kitchen to make Turkish Basa & Lentils?
Basa Fillet, Carrot, Green Beans, Green Leaves, Hummus, Lentils, NOMU Moroccan Rub, Onion, Parsley, Sunflower Seeds, Yoghurt
How many calories does Turkish Basa & Lentils have?
735 calories
How much fat content does Turkish Basa & Lentils have?
grams