Oozy Camembert with Rosemary Honey

Name: Oozy Camembert with Rosemary Honey and Roasted Vegetable Salad
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Camembert; 45 Grams of Honey; 10 Grams of Fresh rosemary; 1 Pieces of Carrot; 1 Pieces of Shallots; 1 Pieces of Red pepper; 1 Pieces of Large zucchini; 150 Grams of Cherry tomatoes; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Hazelnuts; 30 Grams of Dried cranberries; 60 Grams of Baby spinach; 15 ML of Balsamic vinegar; 1 Tbsp of Olive oil

and Roasted Vegetable Salad

It's okay to spoil yourself now and again!

Cals 384 · Prot 10 · Carbs 62 · Fat 14

Vegetarian

Low Carb

45 min

Oozy Camembert with Rosemary Honey and Roasted Vegetable Salad

It's okay to spoil yourself now and again!

Cals 384 · Prot 10 · Carbs 62 · Fat 14

Vegetarian

Low Carb

Ingredients

Cheese

Camembert

240 Grams

Honey

45 Grams

Fresh rosemary

10 Grams

Vegetables

Carrot

1 Piece

Shallots

1 Piece

Red pepper

1 Piece

Large zucchini

1 Piece

Cherry tomatoes

150 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To finish

Hazelnuts 2*

40 Grams

Dried cranberries

30 Grams

Baby spinach

60 Grams

Balsamic vinegar 14*

15 ML

Olive oil

1 Tbsp

Allergens

*2 Tree Nuts, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1606 / 384
Fats (g)	13.8
of which saturated (g)	1.2
Carbohydrates (g)	62
of which sugars (g)	43.3
Fibers (g)	12.2
Proteins (g)	9.7
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast vegetables

Preheat the oven to 200°C/180°C fan. Peel the carrot and slice to coins. Peel the shallots and slice to wedges. Chop the pepper. Slice the zucchini to french fries. Rinse the cherry tomatoes. Add the vegetables to a lined baking tray. Drizzle with oil. Season with salt and pepper. Toss well until coated in oil. Roast for 20 min.

2 Infuse honey

Meanwhile, add the honey to a small pot or to a microwaveable dish. Add the fresh rosemary leaves. Heat the honey on the stove or in the microwave for 30 secs or until bubbling. Remove the honey from the heat, cover with cling film and allow to cool at room temperature for 20 min.

3 Add Camembert

After 20 min, make space in the oven tray and add the whole Camembert. Continue baking the vegetables and Camembert for 7-10 min further.

4 Prep finishes

Meanwhile, toast the hazelnuts in a hot, dry pan for 2 min until lightly browned. Transfer to a chopping board and chop roughly. Chop the dried cranberries and mix them with the hazelnuts. Rinse and dry the baby spinach.

5 Finish

Once the vegetables and Camembert are done, drizzle the vegetables with the balsamic vinegar. Add the baby spinach and the hazelnut and cranberry mix to the tray. Toss well.