Greek-Style Cheese in Rosemary-Panko Coating

Name: Greek-Style Cheese in Rosemary-Panko Coating with onion chutney, baby potatoes & courgette salad
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 200 g Greek-style cheese; 25 g Panko breadcrumbs; 400 g Baby potatoes; 1 sachet(s) Dried rosemary; 1 piece Garlic; 1 piece Tomato; 80 g Onion chutney; 1 piece Onion; 60 g Arugula & lamb's lettuce; 1 piece Courgette; 1 tablespoon [Plant-based] butter; 1 tablespoon Honey [or plant-based alternative]; 1 tablespoon White wine vinegar; 1 tablespoon Extra virgin olive oil; 3 tablespoon Olive oil; 60 milliliters Water; 50 g Flour; to taste Salt and pepper

with onion chutney, baby potatoes & courgette salad

4.2

(782)

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Breading and frying Greek-style cheese creates a golden, crispy exterior that perfectly contrasts its creamy interior.

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

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

100 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

15 g

Panko breadcrumbs

(Contains: Tarwe)

200 g

Baby potatoes

½ sachet(s)

Dried rosemary

½ piece

Garlic

½ piece

Tomato

40 g

Onion chutney

½ piece

Onion

30 g

Arugula & lamb's lettuce

½ piece

Courgette

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

Honey [or plant-based alternative]

½ tablespoon

White wine vinegar

½ tablespoon

Extra virgin olive oil

1.5 tablespoon

Olive oil

30 milliliters

Water

25 g

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4098 kJ

Calories979 kcal

Fat54.9 g

Saturated Fat25 g

Carbohydrate92.6 g

Sugar29 g

Dietary Fiber12 g

Protein30.8 g

Salt3.2 g

Potassium156.8 mg

Calcium20.3 mg

Iron0.2 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

•Peeler

•Pan with Lid

•Saucepan

•Salad Bowl

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Wash and cut the baby potatoes in half, or any larger ones into quarters.
Transfer to a pot or saucepan and submerge with water, then cover with the lid and bring to a boil. Cook the baby potatoes for 15 - 17 minutes until done, then drain and set aside.
Slice the onion into half rings and crush or mince the garlic.
Dice the tomato. Use a peeler to shave the courgette into thin ribbons.

Melt the butter in a saucepan over medium-high heat and fry the onion for 6 - 8 minutes (see Tip).
Stir in the onion chutney and cook for 2 - 3 more minutes.
In a salad bowl, combine the white wine vinegar with the honey and extra virgin olive oil.
Add the courgette, tomato and lettuce, then toss well to combine. Season to taste with salt and pepper.

Tip: if you're watching your calorie intake, use just half of the butter.

On a deep plate, combine the flour with the water (see pantry for amounts).
On another deep plate, combine the panko with 0.5 tsp rosemary per person. Pat the Greek-style cheese dry with kitchen paper, then coat it first with the batter and then with the panko.
Heat a generous drizzle of olive oil in a frying pan over medium-high heat.
Fry the cheese for 2 - 3 minutes per side or until golden-brown, then remove from the pan and set aside.