Name: German style sauerkraut salad with Cariot-style cheese with fresh potatoes
Total time: 25 min
Yield: 2
Cuisine: German
Ingredients: 400 g Potatoes; 1 piece Apple; 150 g Slaw mix; 1 piece Red onion; 150 g Sauerkraut; 1 sachet(s) Yellow mustard seeds; 120 g Cypriot-style cheese; 3 teaspoon Smoked paprika; 5 g Fresh dill; 5 g Fresh chives; 2 tablespoon Sunflower oil; to taste Salt and pepper; 1 tablespoon [Plant-based] mayonnaise

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Recipes

German style sauerkraut salad with Cariot-style cheese

with fresh potatoes

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Allergens:

Mustard

•Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

200 g

Potatoes

½ piece

Apple

75 g

Slaw mix

½ piece

Red onion

75 g

Sauerkraut

½ sachet(s)

Yellow mustard seeds

(Contains Mustard)

60 g

Cypriot-style cheese

(Contains Milk)

1.5 teaspoon

Smoked paprika

2.5 g

Fresh dill

(May be present Celery)

2.5 g

Fresh chives

(May be present Celery)

Not included in your delivery

1 tablespoon

Sunflower oil

to taste

Salt and pepper

½ tablespoon

[Plant-based] mayonnaise

Nutrition Values

Energy (kJ)2624 kJ

Calories627 kcal

Fat34.7 g

Saturated Fat15.4 g

Carbohydrate52.8 g

Sugar14.2 g

Dietary Fiber14 g

Protein22.3 g

Salt3.4 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.

Utensils

•Small Bowl

•Casserole with Lid

•Bowl

Cooking Steps

Finely chop the onion.
Wash the baby potatoes and cut into quarters. Heat a drizzle of sunflower oil in a lidded deep frying pan and fry the baby potatoes and onion for 10 minutes over medium heat, covered. Remove the lid and continue frying for a further 2 minutes, tossing regularly. Season with salt and pepper.
Weigh and dice the cheese. In a small bowl mix the halloumi with the smoked paprika.

Grate the apple. In a bowl, mix the mayonnaise and apple with the sauerkraut and slaw mix. Season to taste with salt and pepper.
Heat a drizzle of sunflower oil in a clean non-stick frying pan over medium-high heat and fry the cheese for 2 – 3 minutes or until crispy.

In the meantime chop the fresh herbs while keeping them separate.
Mix the dill with the potatoes and add the mustard seed.
Mix the chives with sauerkraut salad.

Serve the potatoes with the sauerkraut salad on the side, top with the crispy cheese cubes.