with ciabatta and crumbled Greek style cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Onion
1 unit(s)
Garlic
2 unit(s)
Cherry Tomatoes
125 grams
Greek Style Cheese
100 grams
Mayo
2 sachet(s)
Sweet Potato
1 unit(s)
Ciabatta
2 unit(s)
Salad Leaves
120 grams
Dried Oregano
1 sachet(s)
Bell Pepper
1 unit(s)
Honey Mustard Dressing
1 sachet(s)
Diced Irish Chicken Breast
260 grams
Oil
1 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks.
- Peel and chop the onion into thick wedges.
- Peel and grate the garlic.
- Halve the tomatoes. Deseed the pepper and chop into 2cm chunks.
- On a lined baking tray, toss the sweet potato with salt, pepper and a drizzle of oil.
- Roast sweet potato on the top shelf until cooked, 25-30 mins.
- Meanwhile, toss the bell pepper and onion with oregano, half the garlic, salt, pepper and a drizzle of oil.
- When the sweet potatoes have cooked for 10 mins, add the chicken, pepper and onion to the tray.
- Return to the top shelf for the remaining cooking time, 15-20 mins. Rub the chicken with oil, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Meanwhile, chop the ciabatta widthways into 2cm thick slices.
- Add to a (separate) lined baking tray with a drizzle of oil and a pinch of salt and the remaining garlic.
- Toss to coat and spread out in a single layer.
- Bake on the middle shelf of the oven until crispy and golden, 8-10 mins.
- Give the tray a shake halfway through. Remove from the oven when golden.
TIP: Watch them carefully so they don't burn!
- To make your dressing, mix 1 tbsp oil (per 2P) with the honey mustard and mayo in a large bowl.
- Season with salt and pepper.
- Mix well and set aside.
- Trim the salad leaves and roughly chop.
- When everything is ready, add the tomatoes and roast veg to the bowl with the dressing.
- Toss together until everything is well coated.
- Just before serving, carefully fold the salad leaves into the bowl with the veg.
- Thinly slice the chicken.
- Divide your veg salad between plates and top with the chicken slices.
- Finish everything with a generous crumble of Greek style cheese.
- Serve the crispy ciabatta on the side.
3157
kJ
Energy (kJ)
755
kcal
Energy (kcal)
34.1
g
Fat
11
g
of which saturates
66.8
g
Carbohydrate
19.4
g
of which sugars
7
g
Dietary Fiber
47.9
g
Protein
0
mg
Cholesterol
3.09
g
Salt
with crunchy ciabatta and crumbled Greek style cheese
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with ciabatta and crumbled Greek style cheese
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with croutons and honey mustard dressing
with ciabatta and crumbled Greek style cheese
with ciabatta and crumbled Greek style cheese
