5 ways with Woolies salad bowls

Need a quick dinner idea? Pair one of Woolies’ new salad bowls with wraps, or pop into a quick phyllo pastry pie for a satisfying meal that’ll be yours in under 30 minutes.

Easy
Serves: 2 each

For the Mexican-style chicken nacho salad:

Cut a wrap into wedges, brush lightly with oil and sprinkle with sea salt, then place in an air-fryer at 180°C for 5–6 minutes until lightly golden and crispy. Top the home-made nachos with Mexican-style Chicken Salad and pink pickled onions.

For the chicken-and-quinoa salad traybake wraps:

Fill wraps with cheese and a jar of roasted peppers and bake at 180°C for 5–8 minutes. Once the cheese has melted, remove from the oven and stuff with Woolworths Chicken, Grain and Rainbow Slaw and serve with a yoghurt dressing.

For the Asian-inspired salad tacos with a spicy mayo dip:

Buy mini wraps or cut out smaller circles from large wraps, toast and stuff with Woolworths Asian black Rice and Chicken Salad and serve with spicy mayo dip.

For the veggie pot pie for one:

You need just three ingredients to make a quick pot pie. Simply microwave Woolworths Mediterranean-style Vegetable Pot or Roasted Carrot and Quinoa Vegetable Pot, place in a bowl layered with phyllo pastry brushed with olive oil and bake at 200°C for 10–15 minutes.

For the harissa-roasted pumpkin-and-chickpea open tart:

Brush phyllo pastry with olive oil and layer in a large pastry dish. Bake for 15–20 minutes at 200°C, then place the microwaved Woolworths Harissa Roasted Pumpkin and Chickpea Salad into the phyllo base and top with a few dollops of sour cream.