Sweet Potato Mash with Halloumi
with spinach, cranberries and spicy onion chutneyCalories
:
815 kcalProtein
:
34.3g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Pecannoten
- Walnoten
- Noten
- Cashewnoten
- Paranoten
- Macadamianoten
- Pinda's
- Sesamzaad
- Amandelnoten
- Hazelnoten
- Pistachenoten
- May contain traces of allergens
This recipe provides 260g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Potatoes
200 g
Sweet potato
20 g
Dried cranberries
(May be present: Pecannoten, Walnoten, Noten, Cashewnoten, Paranoten, Macadamianoten, Pinda's, Sesamzaad, Amandelnoten, Hazelnoten, Pistachenoten)
1 piece
Red onion
½ sachet(s)
Peruvian-style spice mix
20 g
Onion chutney
100 g
Halloumi
(Contains: Melk (inclusief lactose))
150 g
Spinach
Not included in your delivery
¼ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
50 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3410 kJ
Calories815 kcal
Fat30.1 g
Saturated Fat14.8 g
Carbohydrate95.8 g
Sugar29 g
Dietary Fiber14.8 g
Protein34.3 g
Salt3 g
Potassium642.5 mg
Calcium196.5 mg
Iron4.1 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.
Utensils
•Pan with Lid
•Small Bowl
•Tall-Sided Pan
•Potato Masher
•Paper Towel
Cooking Steps
1
- Bring plenty of water to a boil in a lidded pot or saucepan. Peel and roughly chop the potatoes and the sweet potatoes.
- Boil both types of potatoes for 10 - 15 minutes over medium-high heat. Drain and set aside when finished.
- Put the dried cranberries in a bowl of lukewarm water to soak.
2
- Finely chop the onion.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the onion with the Peruvian-style spices for 1 - 2 minutes.
- Deglaze with the balsamic vinegar and water (see pantry for amounts), then add the spicy onion chutney.
- Bring to a boil and let the jus reduce over medium-low heat until ready to serve.
3
- Pat the halloumi dry with kitchen paper, then cut it into thin slices.
- Heat a non-stick frying pan over medium-high heat without any oil and fry the halloumi for 2 - 3 minutes on each side or until golden brown.
- Mash the potatoes, then leave the pan on a low heat to keep warm.
- Drain the cranberries. Stir the cranberries, jus and spinach into the mashed potatoes and season with salt and pepper to taste.
4
- Serve the sweet potato mash in deep plates with the halloumi on top.
