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Goat cheese flap with raw vegetable salad
 
 
4 ServingsPTM45 min

Goat cheese flap with raw vegetable salad


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).

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Directions

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


Nutrition

860Calories
Sodium0% DV10mg
Fat82% DV53g
Protein52% DV26g
Carbs23% DV69g
Fiber0% DV0g

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