with sweet chilli sauce
What's better than a fresh and filling salad? This one is packed with all sorts of gorgeous ingredients like golden cheese, popping Edamame and juicy orange segments.
Allergens
Utensils
Tags
Grilling Cheese
200 grams
Easy Peeler
2 unit(s)
Sweet Chilli Sauce
1 sachet(s)
Onion
1 unit(s)
Red Wine Vinegar
1 sachet(s)
Ciabatta
2 unit(s)
Cucumber
1 unit(s)
Edamame Beans
80 grams
Salad Leaves
120 grams
Oil
1 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the ciabatta into 1cm cubes.
- Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper. Bake in the oven until crispy and golden brown, 8-10 mins.
- Meanwhile, drain the grilling cheese then chop into slices (3 per person). Add to a bowl of cold water.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Halve, peel and slice the onion as thinly as you can.
- Peel and separate the easy peeler segments. Squeeze juice from 2 segments (per 2P) into a large bowl.
- To the juice, add sweet chilli sauce, red wine vinegar and 1 tbsp oil (per 2P).
- Mix well and toss with the onion. Season to taste with salt, pepper and sugar.
- Remove the cheese slices from the water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, fry the grilling cheese until golden, turning often, 4-5 mins.
- Toss the salad leaves with edamame, cucumbers, easy peeler segments, croutons, onion and the sweet chilli dressing.
- Season to taste with salt and pepper.
- Divide the tossed salad between plates.
- Top with the grilling cheese.
2800
kJ
Energy (kJ)
669
kcal
Energy (kcal)
36
g
Fat
17.8
g
of which saturates
59.2
g
Carbohydrate
28.5
g
of which sugars
4.7
g
Dietary Fiber
30.1
g
Protein
0
mg
Cholesterol
4.72
g
Salt
