Veggie Creamy Caesar-Style Salad
with Garlicky Croutons, Roasted Chickpeas and Cheese
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 carton(s)
Chickpeas
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
150 grams
Green Beans
1 unit(s)
Lemon
1 unit(s)
Baby Gem Lettuce
96 grams
Mayonnaise
(Contains Egg, Mustard)
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
15 grams
Honey
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
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 2cm chunks (no need to peel).
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.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.Turn halfway through.
Drain and rinse the chickpeas in a sieve and pat dry with kitchen paper.
Spread the chickpeas onto the other half of the baking tray. Drizzle with oil, Season with salt and pepper. Toss to coat evenly.
Roast the chickpeas on the middle shelf of your oven until crispy, 16-18 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the ciabatta, spread over the garlic. Cut the ciabatta into 2cm chunks.
When the chickpeas are halfway through roasting, carefully remove from the oven and turn.
Pop the garlicky croutons onto the other half of the tray and return to the oven to bake for the remaining time until golden, 8-10 mins.
While everything roasts, boil a half-full kettle.
meanwhile, trim the green beans, then cut into thirds.
Pour the boiled water into a saucepan with 0.5 tsp salt and heat on high.
Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins.
In the meantime, quarter the lemon into wedges, trim the baby gem, separate the leaves, and then tear it into bite-sized pieces.
In a large salad bowl, combine the mayo, Dijon mustard, honey, olive oil for the dressing (see pantry for amount), half of the cheese and a good squeeze of lemon.
Season with salt and pepper. When the beans are cooked, drain in a colander, and toss through the dressing.
When everything is ready, add the potatoes, garlicky croutons, chickpeas and baby gem to the salad bowl. Toss all together until evenly coated in the dressing.
Share your salad between your serving bowls. Sprinkle over the remaining cheese to finish.
Enjoy!
