W07 - Max 35 min - Main Protein: Veggie-Feta - Potato
Labels:
Veggie
Allergenen:
Amandelnoten
•Pinda's
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd30 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
250 gram
Aardappelen
½ zakje(s)
Griekse kruidenmix
100 gram
Spinazie
1 stuk(s)
Rode ui
½ stuk(s)
Courgette
10 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
20 gram
Groene olijven
100 gram
Witte kaas
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Gedroogde oregano
Zelf toevoegen
1 el
Olijfolie
1 el
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
½ el
[Plantaardige] roomboter
½ tl
Mosterd
Benodigdheden
•Pan
•Hapjespan
•Bakplaat met bakpapier
•Aardappelstamper
Instructies
1
- Preheat the oven to 200°C.
- Peel or thoroughly wash the potatoes and roughly chop. Transfer to a pot or saucepan and cover with water, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- In the meantime finely chop the onion. Finely dice the courgette.
- Heat a drizzle of olive oil in a deep frying pan over medium high heat and fry the onion and courgette for 3-4 minutes.
2
- Reduce the heat and gradually add the spinach, tearing it directly into the pan.
- Place the Greek style cheese on a parchment lined baking sheet and season with a drizzle of olive oil, half of the Greek-style herb mix and the honey.
- Bake the cheese in the oven for 6-8 minutes or until golden brown around the edges.
3
- Roughly chop the green olives.
- Mash the potatoes with a knob of butter and a splash of the cooking liquid as preferred.
- Stir in and mash through the vegetables, the mustard, dried oregano, olives, the rest of the Greek-style herbs and season to taste with salt and pepper.
4
- Roughly chop the salted almonds
- Top the mashpot with the baked feta and garnish with the salted almonds.
