Greek-Style Cheese in Rosemary-Panko Coating
with onion chutney, baby potatoes & courgette salad
Breading and frying Greek-style cheese creates a golden, crispy exterior that perfectly contrasts its creamy interior.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Greek-style cheese
(Contains Milk)
15 g
Panko breadcrumbs
(Contains Wheat)
200 g
Baby potatoes
½ sachet(s)
Dried rosemary
½ piece
Garlic
½ piece
Tomato
40 g
Onion chutney
½ piece
Onion
30 g
Arugula & lamb's lettuce
½ piece
Courgette
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
½ tablespoon
Extra virgin olive oil
1.5 tablespoon
Olive oil
30 milliliters
Water
25 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash and cut the baby potatoes in half, or any larger ones into quarters.
- Transfer to a pot or saucepan and submerge with water, then cover with the lid and bring to a boil. Cook the baby potatoes for 15 - 17 minutes until done, then drain and set aside.
- Slice the onion into half rings and crush or mince the garlic.
- Dice the tomato. Use a peeler to shave the courgette into thin ribbons.
- Melt the butter in a saucepan over medium-high heat and fry the onion for 6 - 8 minutes (see Tip).
- Stir in the onion chutney and cook for 2 - 3 more minutes.
- In a salad bowl, combine the white wine vinegar with the honey and extra virgin olive oil.
- Add the courgette, tomato and lettuce, then toss well to combine. Season to taste with salt and pepper.
Tip: if you're watching your calorie intake, use just half of the butter.
- On a deep plate, combine the flour with the water (see pantry for amounts).
- On another deep plate, combine the panko with 0.5 tsp rosemary per person. Pat the Greek-style cheese dry with kitchen paper, then coat it first with the batter and then with the panko.
- Heat a generous drizzle of olive oil in a frying pan over medium-high heat.
- Fry the cheese for 2 - 3 minutes per side or until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan and fry the garlic for 1 minute.
- Add the baby potatoes and 1 tsp rosemary per person and fry for 3 minutes.
- Serve the salad and the baby potatoes on plates.
- Top with the Greek-style cheese and the onion chutney.