Goat cheese flap with raw vegetable salad

Name: goat cheese flap with raw vegetable salad
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 8 slices puff pastry freezer pack of 450 g; 250 g Passendale Chevagne semi soft goat's cheese; 20 dates pack of 225 g; 3 bunch onions; 1 egg (M); 1 package coleslaw 530 g; 1 bag mixed salad 200 g; 1 cup honey mustard dressing 100 g

A tasty recipe. The vegetarian main course contains the following ingredients: puff pastry (frozen packet of 450 g), Passendale Chevagne (semi-soft goat cheese), dates (pack of 225 g), spring onions, egg (M), raw vegetable salad (530 g), mixed salad (200 g ) and honey-mustard dressing (100 g).

Ingredients

Directions

Preheat the oven to 200 ° C or gas mark 4.
Defrost the puff pastry.
Cut cheese into cubes.
Date the seeds and cut them into pieces.
Clean the forest onions and cut into rings.
Mix cheese, spring onions and dates.
Spread the mixture over puff pastry slices.
Cut up the strips as triangles, press the edges firmly.
Untie egg.
Cover flap with egg.
Frying the casserole in a medium oven for about 20 minutes until golden brown and done.
Drain the raw vegetables.
Spread out four plates.
Sow raw vegetables over lettuce.
Dressing over it.
Place 2 flaps on each plate next to lettuce and serve immediately..

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Nutrition

860Calories

Sodium0% DV10mg

Fat82% DV53g

Protein52% DV26g

Carbs23% DV69g

Fiber0% DV0g

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