Courgette and Pepper Ratatouille Jacky-P
with Greek Style Salad Cheese and Baby Leaf Salad
The quantities provided above are averages only.
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
2 unit(s)
Baking Potato
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
½ bunch(es)
Rosemary
1 carton(s)
Finely Chopped Tomatoes with Basil
10 grams
Vegetable Stock Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a baking tray.
Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them, cut-side down, on the baking tray.
When the oven is hot, bake on the top shelf until tender and a knife slips in easily, 30-40 mins.
Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the courgette and pepper to the pan and stir-fry until softened, 4-5 mins.
Add the garlic and cook for 30 secs more.
Pour the chopped tomatoes into the pan, then stir in the chopped rosemary, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then turn the heat down slightly and simmer until thickened, 8-10 mins.
Meanwhile, crumble the Greek style salad cheese and halve the baby plum tomatoes.
Place the tomatoes into a small bowl with the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together, then set aside.
When everything's ready, transfer the baked potatoes to your plates.
Top with the ratatouille, then scatter over the Greek style salad cheese.
Toss the baby leaf mix with the tomatoes and serve the salad alongside.
Enjoy!
