Oppo Lemon Cheesecakes
NEW | LOWER CALORIES | 2 portions x 75g
On a quest for zest! There’s no need to resist Oppo’s deliciously light and summery Sicilian lemon cheesecake with crumbled cinnamon biscuit base. Ready to eat, 100% guilt-free. Lower calories, with less sugar and fat than traditional cheesecakes Allergens Soya, gluten, egg, milk Safety Warning: Handle glass ramekin with care Eat cold | Keep Refrigerated | Do Not Freeze
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.
Ingredients
100
Bulgur Wheat
1
Shawarma Spice Mix
½
Dill
1
Chicken Stock Powder
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Sumac
1
Onion
200
Lamb Mince
2
Ground Cumin
30
Tomato Puree
2
Garlic Clove
1
Flat Leaf Parsley
40
Prunes
2
Carrot
Not included in your delivery
100
Water for the Lamb
200
Water for the Bulgur
Nutritional information
Instructions
Enjoy!
Pop the carrots on a baking tray. Sprinkle over the cumin. Season with a pinch of salt and pepper. Drizzle on a splash of oil, then use your hands to coat the carrots in the spice. Pop on the top shelf of your oven and roast until golden, 25 mins. Turn halfway through cooking to ensure they roast evenly.
Pour the water for the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil and stir in the bulgur and half the chicken stock powder. Bring back up to the boil, simmer for 1 minute, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lamb mince. Season with a pinch of salt and pepper and cook until browned, 5-6 mins. Use a wooden spoon to break up the mince as it cooks. Lower the heat to medium and add the onion. Cook until soft, about 5 mins. Stir in the garlic, tomato purée and shawarma seasoning. Cook for 1 minute more.
Add the water (see ingredients for amount) to the lamb mixture, along with the remaining stock powder and the prunes. Stir together and bring to a gentle simmer. Cook until the mixture is thick and saucy, 5-7 mins. Season to taste with salt and pepper if needed. Meanwhile, in a small bowl, mix the yoghurt with half of the dill and a pinch of salt and pepper.
Fluff up the bulgur wheat with a fork and stir through the sumac and parsley. Serve in bowls with the Lebanese lamb on top. Finish with some roasted carrots, a spoonful of yoghurt and a sprinkle of the remaining dill. Enjoy!
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