Goats' cheese rolled in fruity spiced nuts and black pepper sits atop a roast red onion, sweet potato and mixed baby leaf salad. We've partnered up with Mr. Filbert's - the owner of some seriously delicious nuts. These orange, cranberry, cinnamon and honey roast nuts go perfectly with our mild, creamy goats' cheese- creating a salad to go nuts for!
Prep Time
30 min
Cuisine
Fusion
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Orange and cranberry spiced nuts<span class="strong">†</span>
50g baby leaf salad
2 medium sweet potatoes
1 white wine vinegar sachet (15ml)
Typical Values
per 100g
per serving
Energy
597 kJ 142 kcal
2180 kJ 519 kcal
Fat of which saturates
7 g 3 g
25.7 g 11 g
Carbohydrate of which sugars
14.4 g 5.2 g
52.7 g 19.1 g
Fibre
2.2 g
8.1 g
Protein
5.7 g
20.9 g
Salt
0.31 g
1.14 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, peanuts, almonds, cashew-nuts, hazelnuts)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the sweet potato[es] (skins on) into large bite-size pieces
Cut the onion[s] into wedges, leaving the skins on (this stops them drying out)
2
Add the sweet potato and onion to a baking tray (use tin foil to avoid mess)
Drizzle with olive oil and season generously with salt and pepper
Put the tray in the oven for 20-30 min or until the onion is tender and sweet potatoes are cooked through and starting to crisp
3
Meanwhile, wash the salad and leave to dry until serving
Once dry, add to a large mixing bowl
Tip: you can dry your salad by placing it in a clean tea towel and gently massaging it dry
4
Add the nuts to a separate baking tray or heatproof dish
Put them in the oven for 10 min or until they have darkened slightly in colour
Wait until the nuts have cooled then chop half of them roughly and reserve the rest for step 7
5
Combine the vinegar in a small bowl with 3 tbsp [6 tbsp] olive oil and season with salt and pepper
This is your dressing
6
Grind a generous amount of pepper onto a clean chopping board and add the crushed nuts
Roll the goats' cheese in the toasted nuts and pepper
Tip: apply a good amount of pressure so that the nuts stick to the cheese
Reserve the nuts that didn't make it for garnish!
7
Once the vegetables are done, carefully remove the skins from the cooked onion by cutting off the root and peeling the skin off
Add the onion, sweet potato and remaining toasted nuts to the salad bowl and toss with the dressing
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
