Leek & Mozzarella Flammekueche

Name: Leek & Mozzarella Flammekueche with apple salad & roast potatoes
Total time: 30 min
Yield: 2
Cuisine: German
Ingredients: 200 g Potatoes; 1 piece Leek; 1 bulb(s) Mozzarella; 2 piece Flammekueche; 100 g Organic sour cream; 1 piece Apple; 10 g Fresh flat leaf parsley; 60 g Arugula & lamb's lettuce; 1 piece Onion; 2 tablespoon Olive oil; 2 tablespoon Extra virgin olive oil; 1 tablespoon Mustard; 1 tablespoon Red wine vinegar; 1 tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

with apple salad & roast potatoes

4.1

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Mozzarella takes its name from the Italian word 'mozzare', which describes the way that the cheese is torn to form spheres.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

100 g

Potatoes

½ piece

Leek

½ bulb(s)

Mozzarella

(Contains: Melk (inclusief lactose))

1 piece

Flammekueche

(Contains: Tarwe)

50 g

Organic sour cream

(Contains: Melk (inclusief lactose))

½ piece

Apple

5 g

Fresh flat leaf parsley

(May be present: Selderij)

40 g

Arugula & lamb's lettuce

½ piece

Onion

Not included in your delivery

1 tablespoon

Olive oil

1 tablespoon

Extra virgin olive oil

½ tablespoon

Mustard

½ tablespoon

Red wine vinegar

½ tablespoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3612 kJ

Calories863 kcal

Fat44 g

Saturated Fat14.8 g

Carbohydrate86.3 g

Sugar22 g

Dietary Fiber8.9 g

Protein26.1 g

Salt1.7 g

Potassium48.3 mg

Calcium10.5 mg

Iron0.1 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 220°C. Wash or peel the potatoes and dice into 1cm cubes. Transfer 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 15 - 20 minutes, tossing halfway.

In the meantime, slice the leek and onion into thin half rings. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the leek and half of the onion for 5 - 8 minutes. Meanwhile, tear the mozzarella into small pieces.

Transfer the flammekueche to a parchment-lined baking sheet and spread with the sour cream, leaving 1cm free around the edges. Top with the fried onion, leek and the mozzarella, then season with salt and pepper and bake in the oven for 8 - 10 minutes.

Core and thinly slice the apple. Finely chop the parsley. In a salad bowl, combine the rest of the onion with the extra virgin olive oil, the mustard, red wine vinegar and honey. Season to taste with salt and pepper.

Shortly before serving, transfer the potatoes to the salad bowl along with the apple, arugula and lamb's lettuce, and half of the parsley.

Slice the flammekueche and serve with the salad. Garnish with the rest of the parsley.

Did you know... parsley is very high in iron; per gram it contains three times as much as steak, which means even the relatively small amount of parsley in this recipe contributes to a healthy iron intake.