Baked Greek-Style Cheese with Cherry Tomatoes & Pecans

Name: Baked Greek-Style Cheese with Cherry Tomatoes & Pecans over sweet potato mash with arugula & lamb's lettuce
Total time: 30m
Yield: 2
Ingredients: 400 g Potatoes; 150 g Sweet potato; 2 piece Red onion; 250 g Red cherry tomatoes; 1 piece Romano pepper; 1 sachet(s) Italian seasoning; 20 g Chopped pecans; 100 g Greek-style cheese; 60 g Arugula & lamb's lettuce; ½ piece Low sodium vegetable stock cube; 2 tablespoon Olive oil; 1 tablespoon Mustard; 1 tablespoon Extra virgin olive oil; 3 teaspoon Balsamic vinegar; 2 [Plant-based] milk; to taste Salt and pepper

over sweet potato mash with arugula & lamb's lettuce

4.0(226)

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Calories

745 kcal

Protein

20.3g protein

Difficulty

Easy

Veggie

Extra Veggies

Allergens:

Noten
Pecannoten
Melk (inclusief lactose)

While pecans are commonly referred to as nuts, they're actually a type of fruit! They fall into the category of "drupes" – fruits which contain a hard pit at the center. Other examples of drupes include peaches, plums, cherries and olives.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

200 g

Potatoes

75 g

Sweet potato

1 piece

Red onion

125 g

Red cherry tomatoes

½ piece

Romano pepper

½ sachet(s)

Italian seasoning

10 g

Chopped pecans

(Contains: Noten, Pecannoten)

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

30 g

Arugula & lamb's lettuce

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

1 tablespoon

Olive oil

½ tablespoon

Mustard

½ tablespoon

Extra virgin olive oil

1.5 teaspoon

Balsamic vinegar

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3117 kJ

Calories745 kcal

Fat39.7 g

Saturated Fat12.5 g

Carbohydrate77.3 g

Sugar23.6 g

Dietary Fiber13.8 g

Protein20.3 g

Salt1.8 g

Potassium1606.3 mg

Calcium66.8 mg

Iron2.1 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

•Oven Dish

•Potato Masher

Cooking Steps

Preheat the oven to 220°C.
Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Weigh both types of potatoes, then peel or thoroughly wash them and cut into rough pieces.
Boil for 12 – 15 minutes until done. Reserve some of the cooking liquid, then drain and set aside.

Slice the onion into half rings and cut the Romano pepper into strips.
Transfer both to an oven dish, along with the tomatoes.
Place the slab of cheese in the middle of the oven dish, on top of the vegetables.
Drizzle everything with the balsamic vinegar and scatter over the Italian seasoning. Drizzle generously with olive oil and season with salt and pepper.

Bake in the oven for 15 - 18 minutes.
Scatter over the pecans and return to the oven for 3 - 5 more minutes.
Mash the potatoes with a splash of milk or cooking liquid as preferred.
Stir in the mustard and then season to taste with salt and pepper.

Serve the arugula & lamb's lettuce on plates and drizzle with the extra virgin olive oil.
Top first with the mashed potatoes and then with the roasted vegetables, the baked cheese and the pecans.
Drizzle with any residual cooking juices from the oven dish as preferred.