Roasted veggies get a taste bud upgrade with a dressing made to impress. Pomegranate juice, balsamic reduction, lemon juice & zest with olive oil combine to make this dish shine once drizzled over the bed of green leaves, roasted veggie salad, and creamy feta. You have a new ‘best kept secret’ sauce, Chef!
Serving guide
Choose your portion size.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the Onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the Beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 25-30 minutes (shifting halfway).
DELICIOUS POMEGRANATE DRESSING
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 1 Lemon wedge, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the Feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining Feta and garnish with the remaining mint. Serve any remaining Lemon wedges on the side.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the Onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the Beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 25-30 minutes (shifting halfway).
DELICIOUS POMEGRANATE DRESSING
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 2 Lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the Feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining Feta and garnish with the remaining mint. Serve any remaining Lemon wedges on the side.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the Onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the Beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 30-35 minutes (shifting halfway).
DELICIOUS POMEGRANATE DRESSING
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 3 Lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the Feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining Feta and garnish with the remaining mint. Serve any remaining Lemon wedges on the side.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the Onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the Beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 30-35 minutes (shifting halfway).
DELICIOUS POMEGRANATE DRESSING
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 4 Lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the Feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining Feta and garnish with the remaining mint. Serve any remaining Lemon wedges on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R120.36
for 4 servings · R30.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Sweet Potato Chunks needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Baby Carrots needs 480 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 48% of packR31.20
-
Danish-style Feta needs 125 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 16% of packR15.62
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Dried Pomegranate Gems
- Pomegranate Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Waterkloof’s Pomegranate & Roast Veg?
The preparation time for Waterkloof’s Pomegranate & Roast Veg with Danish-style feta is between 30 and 45 minutes.
What is the total time required to make Waterkloof’s Pomegranate & Roast Veg with Danish-style feta?
The total time required to make Waterkloof’s Pomegranate & Roast Veg with Danish-style feta is between 40 and 55 minutes.
How many servings does Waterkloof’s Pomegranate & Roast Veg provide?
4 servings
What are the main ingredients in Waterkloof’s Pomegranate & Roast Veg?
Baby Carrot, Beetroot, Dried Pomegranate Gems, Feta, Fresh Mint, Green Leaves, Lemon, Onion, Pomegranate Dressing, Sweet Potato
What is the nutritional information of Waterkloof’s Pomegranate & Roast Veg?
Calories: 560, Carbs: 87 grams, Fat: grams, Protein: 15 grams, Sugar: 35.3 grams, Salt: 714 grams
How do I prepare Waterkloof’s Pomegranate & Roast Veg?
PAT YOURSELF ON THE BACK: Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining lemon wedges on the side. DELICIOUS POMEGRANATE DRESSING: In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 2 lemon wedges, the lemon zest (to taste), and seasoning. Set aside. ALMOST THERE: When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine. VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the sweet potato pieces, the onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Waterkloof’s Pomegranate & Roast Veg?
Baby Carrot, Beetroot, Dried Pomegranate Gems, Feta, Fresh Mint, Green Leaves, Lemon, Onion, Pomegranate Dressing, Sweet Potato
How many calories does Waterkloof’s Pomegranate & Roast Veg have?
560 calories
How much fat content does Waterkloof’s Pomegranate & Roast Veg have?
grams