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Golden Cheese & Chutney Salad

Golden Cheese & Chutney Salad

Serves 2
4.0(25)
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Get 50% off your first box!
Calories
: 
582 kcal
Protein
: 
29.5g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Hazelnuts
  • Sesame
  • Cereals containing gluten
  • Peanut
  • May contain traces of allergens
Serving amount

200 grams

Grilling Cheese

(Contains: Milk)

1 sachet(s)

Cranberry Chutney

2 unit(s)

Tomato

10 grams

Hazelnuts

(Contains: Hazelnuts May be present: Sesame, Cereals containing gluten, Peanut)

40 grams

Salad Leaves

1 unit(s)

Avocado

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2435 kJ
Energy (kcal)582 kcal
Fat44.9 g
of which saturates18.9 g
Carbohydrate20.1 g
of which sugars9.8 g
Dietary Fiber0.3 g
Protein29.5 g
Salt2.6 g
Potassium189.6 mg
Calcium8 mg
Iron0.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

PDF
Toast the Nuts
1
  • Drain the grilling cheese then cut into slices (3 per person). Place in a bowl of cold water.
  • Cut the tomato into 2cm chunks.
  • Bash or roughly chop the hazelnuts.
  • Place a pan (preferably non-stick) over medium heat (without oil).
  • Dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

Fry the Grilling Cheese
2
  • Remove the cheese slices from the water and pat dry with kitchen paper.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once hot, add the cheese and fry until golden, 2-3 mins on each side.
  • Meanwhile, in a large bowl, make a dressing by mixing the cranberry chutney with 1 tbsp oil. 
  • Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a spoon to scoop it out into the bowl with the dressing.
Assemble and Serve
3
  • Add the tomato and salad leaves to the bowl and toss to coat in the dressing. Season to taste with salt and pepper. 
  • Divide the salad between bowls.
  • Top with the pan-fried cheese and toasted hazelnuts. 
Meal right image

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