Trio of oven bantam, cauliflower salad and crunchy cheese burger

Name: trio of oven bantam, cauliflower salad and crunchy cheese burger
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg baby potatoes just; 8 el (olive oil; 700 g cool fresh flaked meal bag of 350 g; 1 Red pepper; 100 g capers; 15 g fresh dill; 1 lemon; 4 vega cheese burger; 40 g lamb's lettuce bag of 75 g

A special main course. With a salad of cauliflower, potatoes from the oven and a cheese schnitzel.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 220 ° C.
Wash and halve the potatoes. Divide them over 1 half of a baking sheet covered with parchment paper and drizzle with oil, pepper and salt.
Roast in the middle of the oven for about 25 minutes until done.
Meanwhile, halve the large cauliflower florets. Wash and halve the peppers, remove the seeds and cut the flesh into strips.
After 15 minutes, remove the baking sheet from the oven and scoop the potatoes.
Place the cauliflower and peppers next to the potatoes and drizzle with the oil, pepper and salt. Roast for another 10 minutes in the middle of the oven.
Let the capers drain in the meantime. Cut the dill finely. Clean the lemon, grate the yellow skin and squeeze out the fruit.
Mix the capers, dill, lemon zest and juice with the oil into a dressing and season with salt and pepper.
Heat the oil in a frying pan and fry the cheese burgers golden brown in 5 min. On medium heat. Turn halfway.
Remove the baking sheet from the oven and mix the warm cauliflower and paprika in a bowl with the dressing.
Gently mix in the lamb's lettuce. Serve with the potatoes and cheese burgers.