Global Desk Only - UK - Pan-Fried Halloumi and Pesto Drizzle
Global Desk Only - UK - Pan-Fried Halloumi and Pesto Drizzle
with Mediterranean Inspired Roasted Vegetables
Wist je dat "pesto" letterlijk "gestampt" betekend? Dit komt omdat pesto traditioneel wordt bereid in een vijzel.
Labels:
Veggie
•Snelle bereiding
•Eenpansgerecht
Allergenen:
Cashewnoten
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd45 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
250 gram
Aardappelen
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode ui
½ stuk(s)
Paprika
½ stuk(s)
Courgette
½ zakje(s)
Gedroogde oregano
20 gram
Pesto genovese
(Bevat: Cashewnoten, Melk (inclusief lactose) Kan bevatten: Pinda's, Noten)
100 gram
Witte grillkaas
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
1 el
Olijfolie
½ el
Water voor saus
naar smaak
Peper en zout
Benodigdheden
•Kom
•Bakplaat met bakpapier
•Koekenpan
•Kleine kom
•Keukenpapier
Instructies
1
- Preheat the oven to 220°C.
- Slice the cheese into three thick slabs per person. Transfer to a bowl of cold water and set aside until further use.
- Cut the potatoes into 2cm chunks and transfer to a parchment-lined baking sheet.
- Drizzle with olive oil and scatter over the oregano. Season with salt and pepper, then toss well to coat.
2
- Roast the potatoes on the top shelf of the oven for 30 - 40 minutes, tossing halfway.
- Slice the courgette into crescents of 2cm thickness and roughly dice the bell pepper.
- Cut the onion into wedges and slice the garlic clove.
- Transfer all four to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
3
- Roast the vegetables on the middle shelf of the oven for 20 - 25 minutes, tossing halfway.
- During the final 10 minutes of roasting time, drain the cheese and pat dry with kitchen paper.
- Heat a clean frying pan over medium-high heat. When the pan is nice and hot, fry the cheese for 2 - 3 minutes per side until golden-brown.
4
- Meanwhile, in a small bowl combine the pesto with the water for the sauce. Add more water if you'd prefer it to be less thick.
- Serve the potatoes and vegetables on plates.
- Top with the cheese and then drizzle everything with the pesto to finish.
