Honeyed Peri Peri Cheese Salad
with Roast Potatoes, Pepper and Rocket
Our Honeyed Peri Peri Cheese Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
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
1 unit(s)
Bell Pepper
(May contain Celery)
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
2 unit(s)
Medium Tomato
½ unit(s)
Lemon
225 grams
Grilling Cheese
(Contains Milk)
1 sachet(s)
Peri Peri Seasoning
15 grams
Honey
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Chop the potatoes into 2cm chunks (no need to peel).
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut the tomato into 2cm chunks.
Zest and halve the lemon (see ingredients for amount).
Drain the grilling cheese, then cut into slices (3 per person). Place them into a small bowl of cold water and leave to soak.
When the potatoes have been roasting for 10-15 mins, remove the tray from the oven. Add the sliced pepper, toss to combine, then roast for the remaining time, 15-20 mins.
In a large bowl, combine the lemon juice, lemon zest and olive oil for the dressing (see pantry for amount). Season with salt, pepper and a pinch of sugar (if you have any).
Add the tomatoes, toss to coat, then set aside.
Remove the cheese slices from the cold water and pop them onto a plate lined with kitchen paper.
Pat dry with kitchen paper, then sprinkle over the peri peri seasoning (use less if you'd prefer things milder), pressing it in so it sticks.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the cheese and fry until golden, 2-3 mins each side.
Remove from the heat, drizzle over the honey and turn to glaze the cheese. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When everything's ready, add the roasted pepper, potatoes and rocket to the tomato bowl and toss to coat in the dressing.
Share the roasted veg salad between your bowls, then top with the glazed cheese slices.
Enjoy!
