English

Caramelised Pear Salad with Blue Cheese

Name: Caramelised Pear Salad with Blue Cheese with courgette, potatoes & walnuts
Total time: 40m
Yield: 2
Ingredients: 500 g Potatoes; 1.5 piece Courgette; 1 piece Pear; 1 piece Red onion; 20 g Chopped walnuts; 75 g Blue cheese cubes; 60 g Arugula & lamb's lettuce; 2 tablespoon Olive oil; 2 teaspoon Balsamic vinegar; 1 teaspoon White wine vinegar; ½ tablespoon [Plant-based] butter; to taste Extra virgin olive oil; to taste Salt and pepper

with courgette, potatoes & walnuts

4.5(728)

View our plans

Calories

623 kcal

Protein

18.4g protein

Difficulty

Medium

Calorie Smart

Veggie

Extra Veggies

Allergens:

Walnoten
Melk (inclusief lactose)
Pinda's
Noten
Sesamzaad
May contain traces of allergens

The mould in blue cheese is Penicillium, a harmless, edible mould added to create its signature blue veins and distinct tangy flavour.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

250 g

Potatoes

¾ piece

Courgette

½ piece

Pear

½ piece

Red onion

10 g

Chopped walnuts

(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Walnoten)

40 g

Blue cheese cubes

(Contains: Melk (inclusief lactose))

40 g

Arugula & lamb's lettuce

Not included in your delivery

1 tablespoon

Olive oil

1 teaspoon

Balsamic vinegar

½ teaspoon

White wine vinegar

¼ tablespoon

[Plant-based] butter

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2607 kJ

Calories623 kcal

Fat33.7 g

Saturated Fat12.1 g

Carbohydrate60.3 g

Sugar16.3 g

Dietary Fiber13.2 g

Protein18.4 g

Salt1.6 g

Potassium426.3 mg

Calcium66 mg

Iron1.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Preheat the oven to 210°C.
Thoroughly wash the potatoes and give them a 1cm dice. Slice the courgette into crescents.
Transfer the courgette to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
Roast in the oven for 20 - 22 minutes or until done.

Transfer the potatoes to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
Roast in the oven for 20 - 25 minutes or until golden-brown, tossing halfway.
Heat a clean frying pan over medium-high heat and toast the walnuts until golden-brown.
Core the pear and cut it into wedges.

Melt the butter in the same pan over medium-high heat.
Fry the pear for 8 - 16 minutes, or until soft and golden-brown, then deglaze with the balsamic vinegar.
Meanwhile, chop the onion (see Tip).

Tip: if you don't like raw onion, fry it with the pear.

Transfer the courgette and the lettuce to a salad bowl and drizzle with extra virgin olive oil as preferred.
Add the white wine vinegar and the onion. Season to taste with salt and pepper, then toss well to combine.
Serve the potatoes with the salad alongside.
Top the salad with the pear, then garnish with the blue cheese and the toasted walnuts.