Roasted Pear, Beetroot & Greek Style Cheese Salad
with Roast Potatoes, Croutons and Walnuts
Our Roasted Pear, Beetroot & Greek Style Cheese Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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)
Ciabatta
(Contains Cereals containing gluten)
2 unit(s)
Pear
80 grams
Green Beans
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
250 grams
Cooked Beetroot
17 grams
Wholegrain Mustard
(Contains Mustard)
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1.5 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 2cm chunks (no need to peel).
Pop them 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.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Bake the croutons on the middle shelf until golden, 8-10 mins.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and cut into thin wedges lengthways.
Trim and halve the green beans. Roughly chop the walnuts.
Quarter the beetroot and cut into wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
In a medium bowl, mix together the wholegrain mustard (use less if you'd prefer), cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then set your dressing aside.
Once the croutons are golden, remove from the oven and set aside. Wipe the (now empty) baking tray clean.
Pop the beetroot to one side of the baking tray, drizzle with oil and season with salt and pepper. Add the pear slices to the other side. Spread out in a single layer. TIP: Use two baking trays if necessary.
Bake on the middle shelf until tender, 8-10 mins, then remove and set aside.
While everything roasts, boil a half-full kettle. Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
Bring back to the boil, then add the beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander and rinse under cold water. TIP: Running the beans under cold water will keep them vibrant.
Just before you're ready to serve, toss the potatoes, beetroot, pear and green beans through the dressing. Add the baby leaves at the end and give it a final mix. TIP: Don't add the leaves too early or they'll go soggy.
Share your dressed salad between your serving bowls.
Crumble over the Greek style salad cheese and scatter with the walnuts to finish.
Enjoy!
