Cordon Bleu with wedges and salad
Our plant-based cordon bleu
Crispy breadcrumbs, fine ham and melt-in-the-mouth cheese – a vegan cordon bleu to be proud of. In cooperation with New Roots, the vegan dairy from Bern, we have now been able to bring a 100% plant-based cordon bleu to your plates.
20 Min Working hours.
30 Min Preparation.
4 Portions
leicht
Ingredients
2 Pck.
THE GREEN MOUNTAIN-Plant-Based Cordon Bleu
500 g
waxy potatoes
80 g
Baby leaf spinach
80 g
rocket
80 g
Lollo Rosso
½ bunch
parsley
6 TBSP.
Olive oil
2 TBSP.
Apple cider vinegar
2 TBSP.
Paprika powder
Some
Salt, coarse pepper
This is how it’s done:
1.
Preheat the oven to 220 degrees. Wash the potatoes, cut into quarters lengthwise and place in a bowl. Mix in the oil, paprika powder and salt. Spread the potato slices on a baking tray lined with baking paper.
2.
Bake the wedges in the middle of the oven for approx. 30 minutes.
3.
Fry The Green Mountain Cordon Bleu in a large non-stick frying pan with plenty of vegetable oil according to the instructions on the packaging.
4.
Mix the baby spinach leaves, rocket and lollo rosso in a bowl and dress with olive oil, apple cider vinegar and a little salt.
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