Golden Cheese Salad with Cranberry Dressing
Serves 2
This recipe layers salad leaves with salty, fried cheese and creamy avocado. Finish with a sprinkling of toasted hazelnuts and a coating of cranberry dressing for a delicious, quick lunch.
Tags:
Veggie
•Super Quick
•Calorie Smart
Allergens:
Milk
•Hazelnuts
Total Time10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
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
Nutrition Values
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 g
Protein29.5 g
Cholesterol0 mg
Salt2.57 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.
Instructions
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.
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.
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.
