Warm Goat's Cheese and Apple Salad with Prawns
with crostini and caramelised onion chutney
Crispy ciabatta is the perfect pairing for the warm honeyed goat's cheese and the sweet but slightly tart chutney that make up this surprisingly exciting salad.
Tags:
Quick
•Eat Me First
•Calorie Smart
Allergens:
Milk
•Sulphites
•Hazelnuts
•Wheat
•Crustaceans
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 May be present: Cereals containing gluten, Peanut, Sesame)
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
150 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2134 kJ
Energy (kcal)510 kcal
Fat23.7 g
of which saturates10.3 g
Carbohydrate51.5 g
of which sugars18.9 g
Dietary Fiber3.1 g
Protein25.6 g
Cholesterol78 mg
Salt4.74 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.
- Halve, peel and thinly slice the onion.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, 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.
NOTE: Adding prawns? Add to the hot pan along with the veg and fry until cooked through, 4-5 mins. Remove before making the chutney.
2
- 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.
3
- 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.
4
- Divide the salad between plates.
- Serve the warm goat's cheese on top.
- Finish with a dollop of the caramelized onion sauce.
- Serve the crunchy ciabatta crostini on the side.
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