Sweet & Sticky Squeaky Cheese Salad
with avocado, creamy orange dressing & potatoes
The secret to perfectly grilled Cypriot-style cheese is timing - fry the cheese just before serving. Better too short than too long!
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
1 piece
Little gem
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
½ piece
Avocado
½ piece
Persian cucumber
piece
Cucumber
½ piece
Orange
150 g
Diced potato
½ sachet(s)
Middle Eastern spice mix
10 g
Chopped cashews
(Contains: Noten, Cashewnoten May be present: Pinda's, Noten, Sesamzaad)
25 g
Lemon mayonnaise with black pepper
(Contains: Ei, Mosterd, Soja)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] mayonnaise
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat half of the sunflower oil in a frying pan over medium-high heat. Fry the potatoes for 8 - 9 minutes until golden-brown.
- Add the Middle Eastern-style spices and season to taste with salt and pepper.
- Meanwhile, pat the Cypriot-style cheese dry with kitchen paper and cut into slabs of no more than 0.5cm thickness.
- Heat the rest of the sunflower oil in another frying pan over high heat. Fry the cheese for 2 - 3 minutes per side until evenly golden-brown (see Tip).
- Add the honey and some sambal as preferred, then fry for 1 more minute.
- Season to taste with pepper.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, just use half of the cheese and keep the rest to use tomorrow.
- Juice the orange.
- In a salad bowl, combine the orange juice with both types of mayonnaise (see Tip).
- Cut the lettuce into smaller pieces and slice the cucumber into crescents.
- Transfer both to the salad bowl and toss well to combine with the dressing.
Tip: add just half of the orange juice at first, then taste the dressing and add more as preferred.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Serve the salad on plates. Top with the potatoes, the avocado and the Cypriot-style cheese.
- Garnish with the cashews to finish.
