Mediterranean Style Avocado Sunshine Salad
with Greek Style Cheese, Pesto Drizzle and Roasted Veg
A bowl of summer sun, this Mediterranean Style Avocado Sunshine Salad is perfect for a balanced or vegetarian lifestyle. Inspired by Greek and Italian cuisines whilst heroing fresh veg, this is sure to hit the spot.
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
450 grams
Potatoes
1 unit(s)
Baby Cucumber
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Avocado
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Pumpkin Seeds
32 grams
Pesto
(Contains Milk)
Not included in your delivery
2 tsp
Sugar
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel) and pop them onto a large baking tray. Drizzle with oil and season with salt and pepper.
Toss to coat, then 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, 18-20 mins. Turn halfway through.
Meanwhile, trim the baby cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
When the potatoes have roasted for about 5 mins, remove them from the oven and add the sliced pepper to the tray.
Drizzle with a little more oil, then toss together with the potatoes. Pop back into the oven and roast for the remaining time, 10-15 mins.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board, face-down. Slice lengthways into 1cm thick slices - you'll fan it out later.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then set your dressing aside.
When the potatoes and pepper have roasted, remove them from the oven and allow to cool a little.
Once cooled, add the roasted veg to the dressing bowl along with the chopped cucumber and baby leaves.
Toss together, then taste and add more salt and pepper if needed.
Share the salad between your serving bowls, then crumble over the Greek style salad cheese and sprinkle with the pumpkin seeds.
Fan the sliced avocado out on top of the salad. Finish by drizzling over the pesto. TIP: Mix the pesto with a little olive oil to get a more drizzling consistency if you'd like.
Enjoy!
