Salad with portobello
with leek, apple and brie
Allergens:
Milk
•Sulphites
•Walnuts
•Rye
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
50 g
Creamy French brie
(Contains Milk)
½ sachet(s)
Dried thyme
1 piece
Portobello mushroom
½ piece
Apple
40 g
Mixed leaves of radicchio, arugula & lettuce
4 milliliters
Crema di balsamico
(Contains Sulphites)
100 g
Broccoli
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
½ piece
White ciabatta
(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)
Nutrition Values
Energy (kJ)1945 kJ
Calories465 kcal
Fat25.1 g
Saturated Fat10.9 g
Carbohydrate35.6 g
Sugar12.9 g
Dietary Fiber7.7 g
Protein19.4 g
Salt1.2 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.
Cooking Steps
1
- Place the potatoes in a large microwave-safe bowl and top with a small knob of butter and 2 tbsp of stock per person. Cover the bowl with plastic wrap and poke a few holes in the wrap.
- Microwave on high for 5 - 6 minutes or until soft when pricked with a fork. Keep the bowl covered until later use.
2
- Heat a drizzle of olive oin in a frying pan on medium high heat and bake the portobello's for 3-4 minutes on the 'open' side.
- In the meantime heat the butter in another frying pan over medium high heat and bake the onions for 3-4 minutes.
- Chop the leek into thin rings and add to the onions, bake for 4-5 minutes.
- Cut two slices of the brie per peron and dice the rest.
3
- Turn the portobello and bake on the other side for 3-4 minutes. Now with the open side upwards, place the slices of brie on top, allowing it to melt.
- Dice the apple.
- Mash the potatoes, adding milk, salt and pepper to taste.
- Add the apple, thyme, onion and leeks, the rest of the brie and half of the pecan nuts to the mash and mix everything through.
4
- Serve the mash with the portobello on top.
- Finish off the portobello with the rest of the pecan nuts and the honey.