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