Grilling Cheese and Orange Salad with Falafel
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:
Family Friendly
•Quick
•Veggie
Allergens:
Milk
•Schwefeldioxide und Sulfite
•Hvede
•Soja
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Grilling Cheese
2 unit(s)
Easy Peeler
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Onion
1 sachet(s)
Red Wine Vinegar
2 unit(s)
Ciabatta
1 unit(s)
Cucumber
80 grams
Edamame Beans
120 grams
Salad Leaves
160 grams
Falafel
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3292 kJ
Energy (kcal)787 kcal
Fat39.2 g
of which saturates18.2 g
Carbohydrate74.3 g
of which sugars31.6 g
Dietary Fiber9.1 g
Protein35.1 g
Salt5.6 g
Potassium222.5 mg
Calcium30.7 mg
Iron1 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.
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.
NOTE: Adding falafel? Fry in a hot pan for 3-5 mins then add to the salad before serving.
4
- Divide the tossed salad between plates.
- Top with the grilling cheese.
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