Mediterranean Style Chopped Salad
with Courgette, Croutons and Greek Style Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Mediterranean Style Chopped Salad in just 20-25 minutes for a delicious and speedy meal.
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)
Baking Potato
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Baby Gem Lettuce
125 grams
Baby Plum Tomatoes
64 grams
Mayonnaise
(Contains Egg, Mustard)
25 grams
Sun-Dried Tomato Paste
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
10 grams
Butter
1 tbsp
Honey
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) Chop the potato into 1cm chunks (no need to peel).
c) Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) Meanwhile, tear the ciabatta into roughly 2cm chunks.
b) Pop the ciabatta onto a medium baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.
b) Heat the butter (see pantry for amount) in a large frying pan on high heat.
c) When he butter has melted, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
d) Once cooked, season with salt and pepper.
a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
b) Halve the baby plum tomatoes.
c) In a large bowl, combine the mayo, sun-dried tomato paste, cider vinegar, honey and olive oil for the dressing (see pantry for both amounts).
d) Season with salt and pepper.
a) When everything's ready, toss the courgette, roasted potato, sliced baby gem, croutons and tomatoes through the dressing.
a) Share the salad between your serving bowls.
b) Crumble over the Greek style salad cheese.
c) Sprinkle over the flaked almonds to finish.
Enjoy!
