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.
Always refer to the product label for the most accurate information about ingredients and allergens
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.
