Baked Greek-Style Cheese with Cherry Tomatoes & Pecans
over sweet potato mash with arugula & lamb's lettuce
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.
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
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
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
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.
