The Ultimate HelloFresh Springtime Salad
Why ‘the ultimate’ we hear you cry?! Well it’s just packed so full of freshness, colour, texture, flavour and goodness. In fact we were half tempted to call it a superlative springtime salad since lesser adjectives wouldn’t fit. As ever, make sure you watch your nuts like a Jack Russell waiting for the postman, or else they can burn at a moment’s notice!
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
Potato
1
Red Pepper
1
Carrot
1
Sugar Snap Peas
2
Pesto
(Contains Egg, Milk, Nuts)
⅓
Radish
2
Pine Nuts
1
Mozzarella
(Contains Milk)
2
Basil
Not included in your delivery
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Heat your oven to 200 degrees. Wash (but do not peel) the potatoes and cut into 2cm chunks. Toss the potato chunks in 1 tbsp of oil, ¼ tsp of salt and a few good grinds of pepper. Lay out on a baking tray and cook in the oven for 20-25 mins until crispy.
Cut open the red pepper and remove the core and any seeds. Cut into bite sized chunks. Toss in ½ tbsp of oil, ¼ tsp of salt and a few good grinds of pepper. Add these to the potatoes for the last 10 mins of their cooking.
Boil a large pot of water with ¼ tsp of salt. Cut the Chantenay carrots in half lengthways and cook in the boiling water for 6 mins. Add the sugar snap peas for the last 2 mins of cooking, then drain. Tip: You want your veg to be still ‘al dente’, meaning they still have a nice bite!
When you have drained the vegetables add them into a pan and stir in the pesto. Remove the green tops from the radishes and cut them in half through the root. Cut each half in half again and add to the pan. Tip: Play around with presentation of the radishes, try cutting some into thin slices.
Toast off the pine nuts in a pan over a medium heat. Tip: Watch your nuts like a hawk as they can burn really quickly.
Mix the mini roasted potatoes and pepper with the pesto vegetables and ¼ tsp of salt and pepper. Use the tray you used for the roasties to reduce washing up! Tip: For those extra presentation points, try splitting some of the sugar snap peas down the middle.
Tear the mozzarella into bits and pick a handful of basil leaves from the stalks. Lay the spring vegetables on your plates and dot over the mozzarella and basil leaves. Finally sprinkle over the pine nuts.
