Grilling Cheese and Bell Pepper Skewers
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Grilling Cheese and Bell Pepper Skewers

with roasted potatoes and salad

Crispy wedges, tasty roast veg and a crisp side salad come together for a meal that has nutritiousness, vibrancy and excitement.

Tags:
Family Friendly
•Veggie
Allergens:
Sulphites
•Egg
•Mustard
•Wheat
•Milk

The quantities provided above are averages only.

Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Tomato

1 unit(s)

Bell Pepper

120 grams

Salad Leaves

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains Wheat)

1 unit(s)

Onion

8 unit(s)

Bamboo Skewers

2 sachet(s)

Central American Style Spice Mix

200 grams

Grilling Cheese

(Contains Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)3215 kJ
Energy (kcal)768 kcal
Fat36.9 g
of which saturates18.9 g
Carbohydrate85.4 g
of which sugars25.2 g
Dietary Fiber0.5 g
Protein27.9 g
Cholesterol0 mg
Salt4.12 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

Roast the Wedges
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a lined baking tray.
  • Toss with half the Central American spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
  • Soak your skewers in cold water (this prevents them from burning).
2
  • Drain the grilling cheese then cut into 3cm cubes. Add to a bowl of cold water.
  • Halve, peel and chop the onion into 3cm cubes.
  • Halve the bell pepper and discard the core and seeds. Chop into 3cm cubes.
  • Pop the onion and bell pepper into a medium-sized bowl along with remaining Central American spice, salt, pepper and a drizzle of oil.
3
  • Remove the grilling cheese cubes from the water and pat dry with kitchen paper.
  • Add to the bowl of veg and toss together to coat in the spice. 
  • Carefully thread the grilling cheese, onion and bell pepper chunks onto the skewers alternating between them (use two skewers per person).
4
  • Once the wedges are about halfway through cooking, pop the skewers onto a separate lined baking tray.
  • Bake on the middle shelf until the cheese is golden and the bell pepper is tender, 10-12 mins.
  • Pop any remaining spiced veg next to skewers and roast alongside. 
  • Meanwhile, in a small bowl, mix together the mayo and sweet chilli sauce. Set aside.
Toss the Salad
5
  • Chop the tomato into 2cm pieces.
  • Trim the salad leaves, then chop into bite-sized pieces.
  • When everything is almost ready, toss the salad leaves and tomato with apple cider vinegar and a drizzle of oil.
  • Season to taste with salt, pepper and sugar.
6
  • Once the skewers are cooked, drizzle the sweet chilli mayo over the top.
  • Serve with the wedges, salad and any remaining roasted veg alongside. 
  • Scatter the crispy onions over the top.