Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- DRESSING
- 50 ml prepared honey mustard
- 50 ml apple cider vinegar (or balsamic)
- 150 ml sunflower oil
- 20 ml freshly chopped parsley
- SALAD
- 150 g beef biltong
- 500 g gnocchi shells (cooked)
- 10 peppadews, sliced
- 2 med. yellow peppers, cubed
- 1 med. onion, finely chopped
- 6 med. baby marrows, sliced and lightly fried
- 100 g feta cheese, cubed
Directions
DRESSING: Whisk mustard and vinegar together until well mixed. Add oil slowly, whisking continuously. Stir in the parsley.
SALAD: Pour dressing over biltong and allow to stand for half an hour. Cook pasta according to pack instructions. Drain and mix in biltong and dressing to coat the pasta well. Allow to cool. 3. Add all remaining ingredients, toss well to combine and season with salt and freshly ground black pepper.
Category:South African Recipes
Category:South African Salads