Pan-fried Golden Cheese
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Pan-fried Golden Cheese

Pan-fried Golden Cheese

with roast veg and harissa aioli

Roast potatoes are a welcome inclusion in any mealtime. These golden potatoes are taken up a notch with the addition of tender charred veg and golden fried cheese, tied together with a decadent harissa aioli.

Tags:
Family Friendly
•Veggie
•Optional Spice
Allergens:
Milk
•Egg
•Mustard
Total Time50 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

3 unit(s)

Potatoes

1 unit(s)

Bell Pepper

1 unit(s)

Onion

1 unit(s)

Garlic

1 unit(s)

Courgette

200 grams

Grilling Cheese

(Contains Milk)

1 sachet(s)

Harissa Paste

1 sachet(s)

Harissa Spice Mix

1 sachet(s)

Aioli

(Contains Egg, Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)3825 kJ
Energy (kcal)914 kcal
Fat52 g
of which saturates19.3 g
Carbohydrate80.9 g
of which sugars17 g
Dietary Fiber0 g
Protein35 g
Cholesterol0 mg
Salt6.33 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

Instructions

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel).
  • Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces.
  • Trim the courgette then halve lengthways. Slice widthways into 2cm wide half-moons. 
  • Halve and peel the onion. Cut each half into thick wedges.
Roast the Potatoes
2
  • Pop the potatoes onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper
  • Toss to coat then spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Char the Veg
3
  • Meanwhile, peel and grate the garlic (or use a garlic press)
  • Pop the pepper, courgette, garlic and onion onto another lined baking tray.
  • Drizzle with oil, season with salt and pepper, add the garlic and harissa spice mix then toss to coat. Spread out in a single layer.
  • When the potatoes have been roasting for 10 mins, pop the veg onto the middle shelf of the oven.
  • Cook until tender, 15-18 mins. Turn halfway through.
Make the Harissa Aioli
4
  • While everything roasts, drain the grilling cheese then cut into 1cm slices (2-3 per person).
  • Place into a bowl of cold water and leave to soak.
  • Pop the aioli and harissa paste into a separate bowl and mix together.
Fry the Cheese
5
  • When 5 mins of roasting time remain, remove the cheese slices from the water.
  • Place a medium pan over medium-high heat (without oil). 
  • Once hot, add the cheese and fry until golden, 2-3 mins on each side.
Plate and Serve
6
  • When everything is ready, share the roast potatoes and vegetables between your plates.
  • Lay the cheese slices on top.
  • Add the harissa aioli on the side for dipping.