Spicy 'Nduja Baked Greek Cheese With Potato & Butter Bean Salad
Spice up your salad game with fiery 'Nduja-coated Greek cheese. You'll top crispy lettuce with creamy mustard potatoes and butter beans before sprinkling over pumpkin seeds for extra crunch.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle
Peel and finely slice (don't chop!) your garlic
Peel and slice your shallot[s] finely
Chop your tomato[es] roughly
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat
Once hot, add the sliced garlic and cook for 1 min or until fragrant
Once fragrant, add the chopped tomato, tear in your 'Nduja (can't handle the heat? Go easy!) and cook for 5-6 min or until softened
Meanwhile, chop your waxy potatoes in half
Add the chopped potatoes to a pot with plenty of boiled water with a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot and keep covered until serving
Once the tomato has softened, remove the pan from the heat and add the juice of half your lemon[s] with a grind of black pepper, a pinch of sugar and a drizzle of olive oil – this is your spicy 'Nduja marinade
Add your Greek cheese to an oven-proof dish and pour over the spicy 'Nduja marinade
Put the dish in the oven for 8-10 min or until beginning to soften – this is your spicy 'Nduja baked Greek cheese
Meanwhile, add the sliced shallot to a large bowl with the juice of the remaining lemon and a pinch of sugar and set aside to pickle – this is your quick-pickled shallot
Whilst the Greek cheese is in the oven, wash your gem lettuce, then pat it dry with kitchen paper
Tear the outer lettuce leaves into rough, bite-sized pieces and shred the inner core
Chop your parsley finely, including the stalks
Drain and rinse your butter beans
Add your Dijon mustard to the quick-pickled shallot with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a grind of black pepper
Give everything a good mix up – this is your mustard & shallot dressing
Add the drained potatoes and drained butter beans to the bowl with the dressing
Add half the chopped parsley and half your pumpkin seeds (save the rest for garnish!)
Mix it all together – this is your potato & butter bean salad
To serve, top the torn lettuce and shredded lettuce with the potato & butter bean salad, then spoon the spicy 'Nduja baked Greek cheese over the top
Drizzle over any remaining spicy 'Nduja marinade and garnish with the remaining chopped parsley and remaining pumpkin seeds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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