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Veggie 'kapsalon'

Label veggie
60 min
easy
cheap

Preparation

1

Preheat the oven to 220 degrees.

2

Wash the potatoes thoroughly but do not peel them. Cut them into chips of 1 cm thick. Pat them dry and mix them in a bowl with half a spoon of olive oil per person.

3

Spread them out on a baking tray covered with baking paper and bake in the oven for 30-40 minutes. Turn them over halfway through.

4

Cut the red onion into half rings and the Chick'n fillet into strips. Heat half a spoon of olive oil per person in a pan and fry for 2-3 minutes. Add the Chick'n fillet and fry until done.

5

Crush the garlic and chop the parsley. Mix the two in a small bowl with the yoghurt and season with salt and pepper.

6

Cut the tomato into cubes and the lettuce into strips.Mix these two components with the balsamic vinegar and season with salt and pepper.

7

Divide the salad between small oven dishes (1 per person). Then divide the chips over the salad and then the Chick'n fillet. Sprinkle with the grated cheese and bake in the oven for another 5 minutes until the cheese has melted.

Ingredients

4
People
  • 1 kg potatoes
  • 400 g chick'n filet (damhert)
  • 4 tomatoes
  • 1 clove of garlic
  • 200 g skimmed yoghurt
  • 2 red onions
  • 180 g mesclun
  • 50 g grated mature cheese
  • 10 g fresh parsil
  • 4 tablespoons of biofood olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 pinch of pepper and biofood herbal salt

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