Cheddar Cheese Salad In Bread Nests |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From last week's Weekend magazine, Foodcourt column. The cooking time is a guesstimate as nothing was mentioned. Ingredients:
8 slices bread |
1 tablespoon oil |
1/2 cup green capsicum, finely chopped (green bell pepper) |
1/2 cup carrot, peeled and grated |
1/2 cup broccoli, chopped |
4 teaspoons dried limes (powdered loomi) |
4 teaspoons black olives, finely chopped |
4 tablespoons fresh coriander leaves, finely chopped |
1 cup cheddar cheese, grated |
lettuce leaf |
Directions:
1. To prepare the bread nests, first of all, trim the edges of the bread slices.
2. Then grease 8 cup cake moulds with butter.
3. Press down 1 bread slice on the cup cake mould.
4. Brush bread with butter.
5. Bake the bread nests in a pre-heated oven at 200C until golden brown in colour.
6. Remove nests from the moulds.
7. Set aside.
8. Now start preparing the Cheddar cheese salad.
9. Heat 1 tbsp.
10. oil in a pan.
11. Add capsicum, carrot and broccoli.
12. Saute for a few minutes.
13. Add loomi.
14. Remove from flame.
15. Add olives, corriander and cheese and mix well.
16. Arrange bread nests on a plate.
17. Fill each nest with the cheese salad and serve.
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