Greek-Style Cheese in Rosemary-Panko Coating

Name: Greek-Style Cheese in Rosemary-Panko Coating with onion chutney, baby potatoes & courgette salad
Total time: 45 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; 2 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; 2 tablespoon Olive oil; 60 milliliters Water; 50 g Flour; to taste Salt and pepper

with onion chutney, baby potatoes & courgette salad

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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

Total45 minutes

Cooking Time35 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

1 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 tablespoon

Olive oil

30 milliliters

Water

25 g

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3975 kJ

Calories950 kcal

Fat48.8 g

Saturated Fat24 g

Carbohydrate94.2 g

Sugar19.2 g

Dietary Fiber12.5 g

Protein31.1 g

Salt3 g

Potassium478 mg

Calcium57 mg

Iron1.3 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

•Bowl

•Baking Sheet with Baking Paper

•Peeler

•Salad Bowl

•Tall-Sided Pan

•Paper Towel

•Saucepan

Cooking Steps

Preheat the oven to 210°C. Crush or mince the garlic. Wash the baby potatoes and cut them in half, or any larger ones into quarters.
Transfer to a bowl and combine with the garlic, half of the rosemary and a drizzle of olive oil. Season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and roast in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.

Slice the onion into half rings.
Dice the tomato. Use a peeler to shave the courgette into thin ribbons.
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.

Did you know... onion is a good source of vitamin C, which aids with iron absorption.

In a deep plate, combine the flour with the water (see pantry for amounts).
In another deep plate, combine the panko with the rest of the rosemary.
Pat the Greek-style cheese dry with kitchen paper. Coat it first with the batter and then with the panko.
Heat a 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.

Melt the butter in a saucepan over medium-high heat and fry the onion for 6 - 8 minutes.
Stir in the onion chutney and cook for 2 - 3 more minutes.
Serve the salad and the baby potatoes on plates. Top with the Greek-style cheese and the onion chutney.