Gildehoen crepinette with arugula salad and feta with olives

Name: Gildehoen crepinette with arugula salad and feta with olives
Ingredients: 1 units.items Gildedehoen crepinette; 50 g Feta cheese; 75 g Provençal olives; 40 g washed arugula

Gildehoen crepinettes from the freezer and deliciously flavored with pesto and pistachio. The approximate cost per person is €4.25.

To be cooked in the oven or sous-vide in a Neovide. Serve with a Greek, summery salad of arugula, feta, and olives. Simple, but so delicious!

Ingredients

1units.itemsGildedehoen crepinette

50gFeta cheese

75gProvençal olives

40gwashed arugula

Preparation

Preheat the oven to 180°C.
Place the gildehoen on a baking tray and put it in the oven. Lower the temperature to 160°C.
Cook the gildehoen until a core temperature of 62°C is reached.
Let the gildehoen cool down.
Crumble the feta cheese into a mixing bowl.
Add olives and a little olive oil.
Mix the arugula through the feta-olive mixture.
Slice the cooled gildehoen into thin slices and place the salad on top.
Drizzle some olive oil over the gildehoen and serve.