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Todlambe
Cheese racket with lukewarm potato salad
A tasty recipe. The vegetarian main course contains the following ingredients: traditional olive oil and La Grande Hirondelle cheese.
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Ingredients
Directions
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Cut the potatoes into slices. Cook them in approx. 5 minutes until al dente.
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Preheat the grill to the highest setting.
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Cut the onion into thin rings. Cut the pickles into slices. Beat the lemon juice with the mustard, olive oil, pepper and salt, if necessary, into a dressing.
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Scoop the onion and gherkin through. Drain the potatoes and warm them through the dressing. Cut the crusts of the cheese and cut into 4 slices.
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Place the slices of cheese on 2 ovenproof plates and sprinkle generously with pepper. Place the plates about 15 cm under the hot grill. Let the cheese melt in 3-4 minutes.
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Spoon the potato salad next to the melted cheese.
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Nutrition
550Calories
Sodium20% DV470mg
Fat51% DV33g
Protein46% DV23g
Carbs14% DV41g
Fiber48% DV12g
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