Leek & Mozzarella Flammekueche
with apple salad & roast potatoes
Mozzarella takes its name from the Italian word 'mozzare', which describes the way that the cheese is torn to form spheres.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Potatoes
½ piece
Leek
½ bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
1 piece
Flammekueche
(Contains: Gluten, 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
Red onion
½ piece
Romano pepper
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
Utensils
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 and chop the Romano pepper into strips. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the leek, Romano pepper 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, Romano pepper 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.
