Warm Goat's Cheese Ciabatta
serves 2
A wonderfully crusty ciabatta covered in melted goat's cheese accompanies a honey mustard salad packed with fresh veg.
Tags:
Quick
•Calorie Smart
Allergens:
Milk
•Hvede
•Senf
•Noisettes
The quantities provided above are averages only.
Total15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Goat's Cheese
(Contains: Milk)
2 unit(s)
Ciabatta
(Contains: Hvede May be present: Glutenhaltiges Getreide, Uova, Latte, Soja)
1 sachet(s)
Honey Mustard Dressing
(Contains: Senf)
120 grams
Salad Leaves
10 grams
Hazelnuts
(Contains: Noisettes May be present: Sesamsamen, Glutenhaltiges Getreide, Erdnüsse)
2 unit(s)
Tomato
1 unit(s)
Cucumber
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1600 kJ
Energy (kcal)382 kcal
Fat21.4 g
of which saturates9.3 g
Carbohydrate34.3 g
of which sugars7.4 g
Dietary Fiber1.7 g
Protein14.7 g
Salt1.3 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 goat's cheese into rounds. Halve the ciabatta.
- Spread the cheese over each piece of ciabatta and pop onto a lined baking tray. Season with pepper and a drizzle of oil.
- Bake on the top shelf until the bread is toasted and the cheese is melted, 8-10 mins.
2
- Meanwhile, thinly slice the tomatoes. Roughly chop the hazelnuts.
- Trim and roughly chop the salad leaves.
- Trim the cucumber and halve lengthways. Chop widthways into thin semicircles.
- In a salad bowl, toss together tomatoes, salad leaves, nuts, cucumber and honey mustard dressing.
- Season with salt and pepper.
3
- Divide the salad between plates.
- Serve the goat's cheese ciabatta alongside.
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