Name: Calorie Smart & Quick (25 min) & Veggie - No Meatreplacer - Spanish with Romano pepper, capers and
Total time: 25 min
Yield: 2
Cuisine: Spaans
Ingredients: 400 gram Aardappelen; 200 gram Passata; 50 gram Aioli; 1 stuk(s) Rode ui; 30 gram Kappertjes; ½ pak(ken) Gemengde bonen; 40 gram Rucola en veldsla; 1 stuk(s) Rode puntpaprika; ½ stuk(s) Citroen; 100 gram Witte kaas; 1 zakje(s) Gedroogde oregano; ½ stuk(s) Rode peper; 1 stuk(s) Knoflookteen; 2 tl Paprikapoeder; 1 el Olijfolie; 1 el Extra vierge olijfolie; naar smaak Peper en zout

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Calorie Smart & Quick (25 min) & Veggie - No Meatreplacer - Spanish

with Romano pepper, capers and

Bestel soortgelijke recepten voor € 3,10 per portie

Allergenen :

•Mosterd

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd

NiveauMakkelijk

Ingredienten

Hoeveelheden

200 gram

Aardappelen

100 gram

Passata

25 gram

Aioli

(Bevat: Ei, Mosterd Kan bevatten: Weekdieren, Melk (inclusief lactose), Selderij, Soja, Gluten, Sesamzaad, Vis, Schaaldieren)

¼ stuk(s)

Rode ui

15 gram

Kappertjes

¼ pak(ken)

Gemengde bonen

20 gram

Rucola en veldsla

½ stuk(s)

Rode puntpaprika

¼ stuk(s)

Citroen

50 gram

Witte kaas

(Bevat: Melk (inclusief lactose))

½ zakje(s)

Gedroogde oregano

¼ stuk(s)

Rode peper

½ stuk(s)

Knoflookteen

1 tl

Paprikapoeder

Zelf toevoegen

½ el

Olijfolie

½ el

Extra vierge olijfolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3073 kJ

Energie (kcal)734 kcal

Vetten42.3 g

waarvan verzadigd11.9 g

Koolhydraten62.2 g

waarvan suikers11.7 g

Vezels18.2 g

Eiwitten24.3 g

Zout2.9 g

Potassium127.3 mg

Calcium15.4 mg

Iron0.3 mg

Benodigdheden

•Hapjespan met deksel

•Bakplaat met bakpapier

•Steelpan

•Saladekom

Instructies

Preheat the oven to 200°.
Finely chop the onion.
Wash the potatoes and dice into 1 - 2cm chunks. Heat a drizzle of olive oil in a lidded deep frying pan on medium-high heat and fry the potato cubes for 12 – 14 minutes, covered.
Take of the lid, add half of the onion. Season with the ground paprika, salt and pepper. Fry for another 3-4 minutes.

Half the Romano pepper lengthwise and transfer to a parchment-lined baking sheet. Season generously with salt.
Cut the Greek style cheese into one piece per person and season generously with the dried oregano.
Roast both the Romano Pepper and the Greek style cheese in the oven for 8 - 12 minutes or until they begin to darken.
In the meantime, crush or mince the garlic. Deseed and finely chop the red chili pepper*.
Heat a saucepan over medium-high heat. Fry the garlic and chili pepper for 1 - 2 minutes, without oil. Reduce the heat, then add the passata and allow to thicken and reduce for 5 minutes. Add more water if the sauce is too thick and season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Drain and rinse the beans.
Zest the lemon, then cut half of the lemon into wedges and juice the rest into a small bowl.
In a salad bowl mix the lemon juice with the extra vierge olive oil. Season to taste with salt and pepper.
Add the rest of the chopped onion to the dressing.

Add the beans, lettuce and capers to the dressing. Mix well and season to taste with the grated lemon.
Serve the potatoes topped with the tomato sauce and aioli. Serve the pepper on the side and top it with the Greek-style cheese. Serve with the bean salad.