Caramelised Pear Salad with Taleggio
with courgette, potatoes & walnutsCalories
:
670 kcalProtein
:
19.8g proteinTotal
:
40 minutesDifficulty
:
MediumCalorie Smart
Veggie
Extra Veggies
Allergens:
- Noten
- Walnoten
- Milk (including lactose)
- Noten
- Pinda's
- Sesamzaad
- May contain traces of allergens
.
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: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
40 g
Arugula & lamb's lettuce
50 g
Taleggio DOP
(Contains: Milk (including lactose))
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)2802 kJ
Calories670 kcal
Fat35.9 g
Saturated Fat13.8 g
Carbohydrate67.9 g
Sugar17.3 g
Dietary Fiber10.5 g
Protein19.8 g
Cholesterol44.5 mg
Salt1 g
Potassium1650 mg
Calcium88 mg
Iron2.5 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.
Cooking Steps
1
- 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.
2
- 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.
Did you know... the potatoes in this recipe contain phosphorus, a mineral that helps to keep bones and teeth strong.
3
- Core the pear and cut it into wedges.
- Melt a small knob of 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, dice the cheese and chop the onion (see Tip).
Tip: if you don't like raw onion, you can also fry it with the pear instead.
4
- 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 cheese and the toasted walnuts.
