Calorie Smart & Quick (25 min) & Veggie - No Meatreplacer - Spanish
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Calorie Smart & Quick (25 min) & Veggie - No Meatreplacer - Spanish
with Romano pepper, capers and
Allergenen :
Eieren
•Mosterd
•Melk (inclusief lactose)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd
NiveauMakkelijk
Ingredienten
Hoeveelheden
200 gram
Aardappelen
100 gram
Passata
25 gram
Aioli
(Bevat Eieren, Mosterd Kan bevatten Weekdieren, Melk (inclusief lactose), Selderij, Soja, Gluten, Sesamzaad, Vis, Schaaldieren)
¼ stuk(s)
Ui
15 gram
Kappertjes
¼ pak(ken)
Gemengde bonen
20 gram
Rucola en veldsla
½ stuk(s)
Rode puntpaprika
¼ stuk(s)
Citroen
50 gram
Witte kaas
(Bevat Melk (inclusief lactose))
½ zakje(s)
Gedroogde oregano
¼ stuk(s)
Rode peper
½ stuk(s)
Knoflookteen
1 tl
Paprikapoeder
Zelf toevoegen
½ el
Olijfolie
½ el
Extra vierge olijfolie
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2891 kJ
Energie (kcal)691 kcal
Vetten42 g
waarvan verzadigd11.8 g
Koolhydraten54.3 g
waarvan suikers11.5 g
Vezels15.5 g
Eiwitten21.6 g
Zout2.7 g
Benodigdheden
•Hapjespan met deksel
•Bakplaat met bakpapier
•Steelpan
•Saladekom
Instructies
1
- Preheat the oven to 200°.
- Finely chop the onion.
- Wash the potatoes and dice into 1 - 2cm chunks. Heat a drizzle of olive oil in a lidded deep frying pan on medium-high heat and fry the potato cubes for 12 – 14 minutes, covered.
- Take of the lid, add half of the onion. Season with the ground paprika, salt and pepper. Fry for another 3-4 minutes.
2
- Half the Romano pepper lengthwise and transfer to a parchment-lined baking sheet. Season generously with salt.
- Cut the Greek style cheese into one piece per person and season generously with the dried oregano.
- Roast both the Romano Pepper and the Greek style cheese in the oven for 8 - 12 minutes or until they begin to darken.
- In the meantime, crush or mince the garlic. Deseed and finely chop the red chili pepper*.
- Heat a saucepan over medium-high heat. Fry the garlic and chili pepper for 1 - 2 minutes, without oil. Reduce the heat, then add the passata and allow to thicken and reduce for 5 minutes. Add more water if the sauce is too thick and season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
3
- Drain and rinse the beans.
- Zest the lemon, then cut half of the lemon into wedges and juice the rest into a small bowl.
- In a salad bowl mix the lemon juice with the extra vierge olive oil. Season to taste with salt and pepper.
- Add the rest of the chopped onion to the dressing.
4
- Add the beans, lettuce and capers to the dressing. Mix well and season to taste with the grated lemon.
- Serve the potatoes topped with the tomato sauce and aioli. Serve the pepper on the side and top it with the Greek-style cheese. Serve with the bean salad.
