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Honeyed Peri Peri Grilled Cheese Salad
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Honeyed Peri Peri Grilled Cheese Salad

Honeyed Peri Peri Grilled Cheese Salad

with Roast Potatoes, Pepper and Rocket

Our Honeyed Peri Peri Grilled Cheese Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Extra spicy
Veggie
Climate Conscious
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Bell Pepper

(May contain Celery)

1 sachet(s)

Mixed Herbs

2 unit(s)

Medium Tomato

½ unit(s)

Lemon

225 grams

Grilling Cheese

(Contains Milk)

1 sachet(s)

Peri Peri Seasoning

15 grams

Honey

40 grams

Wild Rocket

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2889 kJ
Energy (kcal)690 kcal
Fat37.4 g
of which saturates19.8 g
Carbohydrate64 g
of which sugars17.6 g
Protein28.5 g
Salt3.13 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Small Bowl
Large Bowl
Paper Towel
Large Frying Pan

Instructions

Get Roasting
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 bell pepper and discard the core and seeds. Slice into thin strips.

Pop the potatoes and sliced pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until the potatoes are golden and peppers are soft and slightly charred, 25-35 mins. Turn halfway through.

Prep Time
2

Meanwhile, halve the tomatoes and cut them into 2cm chunks.

Zest and halve the lemon (see ingredients for amount).

Drain the grilling cheese, then cut into slices (3 per person). Place them into a small bowl of cold water and leave to soak.

Start the Salad
3

Add the lemon zest and olive oil for the dressing (see pantry for amount) to a large bowl and squeeze in the lemon juice. Season with salt, pepper and a pinch of sugar (if you have any).

Stir to combine, then reserve a few tbsp of dressing in a small bowl for serving.

Add the tomatoes to your large bowl of dressing, then set aside.

Spice Up the Cheese
4

Remove the cheese slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Discard the water from the bowl and wipe it dry, then add the peri peri seasoning to it (use less if you'd prefer things milder).

Add the cheese to the seasoning and toss to coat, then set aside.

Time to Fry
5

When 5 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the spiced cheese and fry until golden, 2-3 mins each side.

Remove from the heat, drizzle over the honey and turn to glaze the cheese all over. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Finish and Serve
6

When the peppers and potatoes are cooked, add them to the large bowl of dressing and toss together with the tomatoes.

Spoon your roasted veg salad into bowls, then top with the glazed grilled cheese slices.

Serve the rocket alongside drizzled with the reserved dressing.

Enjoy!