Grilling Cheese and Orange Salad
with sweet chilli sauce
What's better than a fresh and filling salad? This one is packed with all sorts of gorgeous ingredients like golden cheese, popping Edamame and juicy orange segments.
Tags:
Veggie
•Family Friendly
•Quick
Allergens:
Milk
•Sulphites
•Wheat
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Grilling Cheese
(Contains: Milk)
2 unit(s)
Easy Peeler
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Onion
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 unit(s)
Cucumber
80 grams
Edamame Beans
(Contains: Soya)
120 grams
Salad Leaves
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
1 tbsp
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2800 kJ
Energy (kcal)669 kcal
Fat35.9 g
of which saturates17.8 g
Carbohydrate59.2 g
of which sugars28.5 g
Dietary Fiber3.9 g
Protein29.9 g
Cholesterol0 mg
Salt4.72 g
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.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the ciabatta into 1cm cubes.
- Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper. Bake in the oven until crispy and golden brown, 8-10 mins.
- Meanwhile, drain the grilling cheese then chop into slices (3 per person). Add to a bowl of cold water.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
2
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Halve, peel and slice the onion as thinly as you can.
- Peel and separate the easy peeler segments. Squeeze juice from 2 segments (per 2P) into a large bowl.
- To the juice, add sweet chilli sauce, red wine vinegar and 1 tbsp oil (per 2P).
- Mix well and toss with the onion. Season to taste with salt, pepper and sugar.
3
- Remove the cheese slices from the water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, fry the grilling cheese until golden, turning often, 4-5 mins.
- Toss the salad leaves with edamame, cucumbers, easy peeler, segments, croutons, onion and the sweet chilli dressing.
- Season to taste with salt and pepper.
4
- Divide the tossed salad between plates.
- Top with the grilling cheese.
