Warm Goat's Cheese and Apple Salad with Falafel

Name: Warm Goat's Cheese and Apple Salad with Falafel with crostini and caramelised onion chutney
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 80 grams Salad Leaves; 100 grams Goat's Cheese; 1 unit(s) Apple; 1 sachet(s) Cranberry Chutney; 1 unit(s) Cucumber; 1 sachet(s) Balsamic Vinegar; 10 grams Hazelnuts; 1 sachet(s) Honey; 1 unit(s) Onion; 2 unit(s) Ciabatta; 1 unit(s) Tomato; 160 grams Falafel; 1 tbsp Oil; to taste Salt; to taste Pepper; to taste Water; to taste Sugar

with crostini and caramelised onion chutney

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Veggie

•Calorie Smart

Allergens:

Milk

•Sulphites

•Hazelnuts

•Nuts

•Wheat

The quantities provided above are averages only.

Total15 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

80 grams

Salad Leaves

100 grams

Goat's Cheese

(Contains: Milk)

1 unit(s)

Apple

1 sachet(s)

Cranberry Chutney

1 unit(s)

Cucumber

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 sachet(s)

Honey

1 unit(s)

Onion

2 unit(s)

Ciabatta

(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)

1 unit(s)

Tomato

160 grams

Falafel

(May be present: Cereals containing gluten, Soya, Wheat, Mustard)

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2436 kJ

Energy (kcal)582 kcal

Fat26.2 g

of which saturates10.8 g

Carbohydrate66.6 g

of which sugars23.1 g

Dietary Fiber8.7 g

Protein21 g

Salt4.8 g

Potassium317.3 mg

Calcium42.7 mg

Iron1.3 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

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion.
Place a pan over medium-high heat with a drizzle of oil. Fry the falafel, 3-5 mins. Remove from the pan.
Add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins. Add the balsamic vinegar and a pinch of sugar. Cook until the balsamic has evaporated, 1-2 mins.
Add the cranberry chutney and 2 tbsp water. Mix well and simmer for 1 min, then remove from heat and keep aside.

Meanwhile, halve the ciabatta lengthways then widthways. Place on a lined baking tray. Drizzle with oil and season with salt and pepper.
Roughly chop the hazelnuts.
Place the goat's cheese rounds alongside the ciabatta.
Drizzle the cheese with honey and scatter over the hazelnuts.
Bake the in the oven until the ciabatta is crispy and the goat's cheese is starting to melt, 4-6 mins.

TIP: Use two baking trays if necessary.

Meanwhile, halve, core and chop the apple into cubes (peeling optional).
Trim the cucumber, quarter lengthways and chop widthways into small pieces.
Chop the tomato into 2cm dice.
In a salad bowl, season 1 tbsp oil (per 2P) with salt and pepper.
Add the apple, tomato, cucumber and salad leaves. Season with salt and pepper. Toss to coat.