Spicy Squeaky Cheese with Apricot-Dressed Salad
with harissa potatoes, Romano pepper & cucumberCalories
:
841 kcalProtein
:
31.4g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
200 g
Potatoes
25 g
Apricot chutney
½ sachet(s)
Hello Harissa
½ piece
Red onion
1 piece
Garlic
½ head
Romaine lettuce
½ piece
Romano pepper
½ piece
Persian cucumber
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Olive oil
1 teaspoon
Mustard
1 teaspoon
White wine vinegar
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3519 kJ
Calories841 kcal
Fat52 g
Saturated Fat25.3 g
Carbohydrate65.1 g
Sugar21.2 g
Dietary Fiber9.4 g
Protein31.4 g
Salt4.3 g
Potassium1542 mg
Calcium86 mg
Iron3 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.
Cooking Steps
1
- Preheat the oven to 210°C.
- Finely dice the potatoes, then transfer to a parchment-lined baking sheet and drizzle with olive oil.
- Add half of the Hello Harissa* and season with salt and pepper, then toss well to coat.
- Roast for 25 - 30 minutes or until golden-brown, tossing halfway.
*Take care, this ingredient is spicy! Use as preferred.
2
- Dice the cheese into cubes of no more than 1cm thickness.
- Transfer to a bowl of cold water and allow to soak for 10 minutes.
- Dice the cucumber and roughly chop the lettuce. Slice the Romano pepper into rings.
- In a salad bowl, combine the mayonnaise with the apricot chutney, the mustard, the white wine vinegar and the water for the sauce.
3
- Transfer the lettuce, the cucumber and the Romano pepper to the salad bowl (see Tip).
- Season to taste with salt and pepper, then toss well to combine with the dressing.
- Slice the onion into half-rings and crush or mince the garlic.
- Drain the cheese and pat dry with kitchen paper.
Tip: If you don't like raw Romano pepper, fry it with the cheese instead.
4
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the cheese, the garlic and the onion for 4 - 5 minutes until golden-brown.
- Add the rest of the Hello Harissa and fry for 30 seconds. Season to taste with pepper.
- Serve everything on plates.
