eCook Meal
Whipped Feta, Roast Veg & Venison
with cannellini beans & fresh chives
It’s heaven on earth! Roasted root vegetables & cannellini beans sit atop a smear of light-as-a-cloud whipped Danish feta. Sided with perfectly seared free-range venison slices and garnished with chives. Welcome to cloud nine.
Serving guide
Choose your portion size.
ROOTING FOR YOU
Preheat the oven to 220°C. Place the Beetroot pieces, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
PREPARATION STATION
Rinse and roughly chop the fresh chives. Set aside. Drain the Feta and place in a bowl. Add the Yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
SPILL THE BEANS
Drain and rinse the beans. Coat in oil and season. When the roast is halfway, scatter the dressed beans over the tray of veg. Roast for the remaining time.
STEAK YOUR CLAIM
Pat the steak dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the steak and fry for 3-4 minutes per side or until browned and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the heat and set aside to rest for 3-5 minutes. Slice and lightly season.
DINNER DATE
Smear the whipped Feta on the plate. Top with the roast veg & beans, and side with the steak slices. Garnish with the chopped chives. Lekker, Chef!
ROOTING FOR YOU
Preheat the oven to 220°C. Place the Beetroot pieces, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
PREPARATION STATION
Rinse and roughly chop the fresh chives. Set aside. Drain the Feta and place in a bowl. Add the Yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
SPILL THE BEANS
Drain and rinse the beans. Coat in oil and season. When the roast is halfway, scatter the dressed beans over the tray of veg. Roast for the remaining time.
STEAK YOUR CLAIM
Pat the steak dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the steak and fry for 3-4 minutes per side or until browned and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the heat and set aside to rest for 3-5 minutes. Slice and lightly season.
DINNER DATE
Smear the whipped Feta on the plate. Top with the roast veg & beans, and side with the steak slices. Garnish with the chopped chives. Lekker, Chef!
ROOTING FOR YOU
Preheat the oven to 220°C. Place the Beetroot pieces, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
PREPARATION STATION
Rinse and roughly chop the fresh chives. Set aside. Drain the Feta and place in a bowl. Add the Yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
SPILL THE BEANS
Drain and rinse the beans. Coat in oil and season. When the roast is halfway, scatter the dressed beans over the tray of veg. Roast for the remaining time.
STEAK YOUR CLAIM
Pat the steak dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the steak and fry for 3-4 minutes per side or until browned and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the heat and set aside to rest for 3-5 minutes. Slice and lightly season.
DINNER DATE
Smear the whipped Feta on the plate. Top with the roast veg & beans, and side with the steak slices. Garnish with the chopped chives. Lekker, Chef!
ROOTING FOR YOU
Preheat the oven to 220°C. Place the Beetroot pieces, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
PREPARATION STATION
Rinse and roughly chop the fresh chives. Set aside. Drain the Feta and place in a bowl. Add the Yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together.
SPILL THE BEANS
Drain and rinse the beans. Coat in oil and season. When the roast is halfway, scatter the dressed beans over the tray of veg. Roast for the remaining time.
STEAK YOUR CLAIM
Pat the steak dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the steak and fry for 3-4 minutes per side or until browned and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the heat and set aside to rest for 3-5 minutes. Slice and lightly season.
DINNER DATE
Smear the whipped Feta on the plate. Top with the roast veg & beans, and side with the steak slices. Garnish with the chopped chives. Lekker, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R236.30
for 4 servings · R59.08 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Beetroot Chunks needs 600 gBulk Large Carrots 3 kg 3 kg at R49.99 · 20% of packR10.00
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Free-range Venison Steak needs 640 gFree Range Venison Steaks Avg 500 g 500 g at R119.50 · 1.28× packR152.96
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Low Fat 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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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU BBQ Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Whipped Feta, Roast Veg & Venison?
The preparation time for Whipped Feta, Roast Veg & Venison with cannellini beans & fresh chives is between 25 and 30 minutes.
What is the total time required to make Whipped Feta, Roast Veg & Venison with cannellini beans & fresh chives?
The total time required to make Whipped Feta, Roast Veg & Venison with cannellini beans & fresh chives is between 30 and 35 minutes.
How many servings does Whipped Feta, Roast Veg & Venison provide?
4 servings
What are the main ingredients in Whipped Feta, Roast Veg & Venison?
Beetroot, Cannellini Beans, Carrot, Feta, Fresh Chives, NOMU BBQ Rub, Onion, Venison Steak, Yoghurt
What is the nutritional information of Whipped Feta, Roast Veg & Venison?
Calories: 655, Carbs: 46 grams, Fat: grams, Protein: 66.2 grams, Sugar: 13.9 grams, Salt: 2088 grams
How do I prepare Whipped Feta, Roast Veg & Venison?
PREPARATION STATION: Rinse and roughly chop the fresh chives. Set aside. Drain the feta and place in a bowl. Add the yoghurt. Mash with a fork or potato masher until mixed but still chunky. Add water in 10ml increments if the mixture is not coming together. DINNER DATE: Smear the whipped feta on the plate. Top with the roast veg & beans, and side with the steak slices. Garnish with the chopped chives. Lekker, Chef! STEAK YOUR CLAIM: Pat the steak dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, add the steak and fry for 3-4 minutes per side or until browned and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the heat and set aside to rest for 3-5 minutes. Slice and lightly season. SPILL THE BEANS: Drain and rinse the beans. Coat in oil and season. When the roast is halfway, scatter the dressed beans over the tray of veg. Roast for the remaining time. ROOTING FOR YOU: Preheat the oven to 220°C. Place the beetroot pieces, the carrot wedges, and the onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
What should be prepared from my kitchen to make Whipped Feta, Roast Veg & Venison?
Beetroot, Cannellini Beans, Carrot, Feta, Fresh Chives, NOMU BBQ Rub, Onion, Venison Steak, Yoghurt
How many calories does Whipped Feta, Roast Veg & Venison have?
655 calories
How much fat content does Whipped Feta, Roast Veg & Venison have?
grams