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Sweet & sticky grillkaassalade
met avocado, romige sinaasappeldressing en aardappeltjes
Wist je dat Halloumi gemaakt is van geiten-, koe- én schapenmelk? De kaas is van nature vrij zout en staat bekend om de elastische structuur.
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Little gem
100 gram
Witte grillkaas
(Bevat Melk (inclusief lactose))
½ stuk(s)
Avocado
½ stuk(s)
[Mini-]komkommer
½ stuk(s)
Handsinaasappel
150 gram
Aardappelblokjes
½ zakje(s)
Midden-Oosterse kruidenmix
10 gram
Cashewstukjes
(Bevat Cashewnoten Kan bevatten Pinda's, Noten, Sesamzaad)
25 gram
Citroenmayo met zwarte peper
(Bevat Eieren, Mosterd, Soja)
Zelf toevoegen
1 el
Zonnebloemolie
½ el
Honing [of plantaardig alternatief]
½ el
[Plantaardige] mayonaise
naar smaak
Sambal
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Heat half of the sunflower oil in a frying pan over medium-high heat. Fry the potatoes for 8 - 9 minutes until golden-brown.
- Add the Middle Eastern-style spices and season to taste with salt and pepper.
- Meanwhile, pat the Cypriot-style cheese dry with kitchen paper and cut into slabs of no more than 0.5cm thickness.
- Heat the rest of the sunflower oil in another frying pan over high heat. Fry the cheese for 2 - 3 minutes per side until evenly golden-brown (see Tip).
- Add the honey and some sambal as preferred, then fry for 1 more minute.
- Season to taste with pepper.
Health Tip: this recipe is high in calories and salt. If you're watching your intake for either, just use half of the cheese and keep the rest to use tomorrow.
- Juice the orange.
- In a salad bowl, combine the orange juice with both types of mayonnaise (see Tip).
- Cut the lettuce into smaller pieces and slice the cucumber into crescents.
- Transfer both to the salad bowl and toss well to combine with the dressing.
Tip: add just half of the orange juice at first, then taste the dressing and add more as preferred.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Serve the salad on plates. Top with the potatoes, the avocado and the Cypriot-style cheese.
- Garnish with the cashews to finish.
