Cypriot-Style Cheese with Pesto Drizzle
with oregano potatoes & roasted vegetables
The word "pesto" literally means "mashed"; this is because pesto traditionally prepared in a mortar.
Tags:
Veggie
•Quick Prep
•One-Pot Dish
Allergens:
Cashewnoten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total45 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
250 g
Potatoes
½ unit
Garlic
½ unit
Red onion
½ unit
Bell pepper
½ unit
Courgette
½ sachet(s)
Dried oregano
20 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3388 kJ
Calories810 kcal
Fat47.9 g
Saturated Fat24.9 g
Carbohydrate55.9 g
Sugar13.9 g
Dietary Fiber12.8 g
Protein33.1 g
Salt3.2 g
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
•Tall-Sided Pan
•Small Bowl
•Paper Towel
Cooking Steps
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.
