Baked Cheese, Beetroot and Butter Bean Salad
with Baby Leaves and Ciabatta Croutons
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 carton(s)
Butter Beans
250 grams
Cooked Beetroot
100 grams
Greek Style Salad Cheese
(Contains Milk)
30 grams
Honey
1 sachet(s)
Dried Rosemary
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
17 grams
Wholegrain Mustard
(Contains Mustard)
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Tear the ciabatta into roughly 2cm chunks.
c) Drain and rinse the butter beans in a sieve, then pat dry with kitchen paper.
a) Quarter the beetroot, then pop onto a large baking tray. Drizzle with oil and season with salt and pepper.
b) Pop the Greek salad cheese alongside. Drizzle over half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) When the oven is hot, bake on the top shelf of your oven until golden, 12-15 mins.
a) Meanwhile, pop the ciabatta onto another large baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
b) Pop the butter beans alongside the croutons. Drizzle with oil, sprinkle over the dried rosemary and season with salt and pepper. Toss to coat.
c) Bake the croutons and butter beans on the middle shelf until golden, 8-10 mins.
a) While everything bakes, in a large bowl, combine the balsamic vinegar, wholegrain mustard, remaining honey and the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.
b) Roughly chop the walnuts.
a) When everything's ready, add the baked cheese, beetroot, butter beans and croutons to the dressing bowl. Season with salt and pepper.
b) Toss together until everything is coated evenly.
a) Just before serving, add the baby leaves to the beetroot and butter bean salad. Toss to coat.
b) Share the salad between your serving bowls.
c) Sprinkle over the chopped walnuts to finish.
Enjoy!
