Pan-fried Golden Cheese
with roast veg and pesto drizzle
Roast potatoes are a welcome inclusion in any mealtime. These golden potatoes are taken up a notch with the addition of tender charred veg and golden fried cheese, tied together with a decadent pesto drizzle.
Tags:
Egg Free
•Family Friendly
•Veggie
Allergens:
Milk
The quantities provided above are averages only.
Total Time50 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
3 unit(s)
Potatoes
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Courgette
200 grams
Grilling Cheese
(Contains Milk)
1 sachet(s)
Dried Oregano
1 sachet(s)
Green Pesto
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3050 kJ
Energy (kcal)729 kcal
Fat36.3 g
of which saturates17.7 g
Carbohydrate71.6 g
of which sugars14.9 g
Dietary Fiber0 g
Protein35.1 g
Cholesterol0 mg
Salt3.43 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (no need to peel).
- Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces.
- Trim the courgette then halve lengthways. Slice widthways into 2cm wide half-moons.
- Halve and peel the onion. Slice each half into 4 wedges. Peel and thinly slice the garlic.
2
- Pop the potatoes and onion onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then sprinkle over the oregano.
- Toss to coat then spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
TIP: Use two trays if necessary.
3
- Meanwhile, pop the pepper, courgette and garlic onto another lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat.
- When the potatoes have been roasting for 5 mins, pop the veg onto the middle shelf of the oven.
- Cook until tender, 25-30 mins. Turn halfway through.
4
- While everything roasts, drain the grilling cheese then cut into 1cm slices.
- Place them into a small bowl of cold water and leave to soak.
- Pop the pesto into a separate small bowl and add 1 tbsp oil (double for 4p).
- Mix the pesto well—it should be drizzling consistency.
5
- When 5 mins of roasting time remain, remove the cheese slices from the cold water.
- Place a medium pan over medium-high heat (without oil).
- Once hot, add the cheese and fry until golden, 2-3 mins on each side.
6
- When everything is ready, share the roast potatoes and vegetables between your plates.
- Lay the cheese slices on top.
- Finish by drizzling the pesto all over.
