Warm Balsamic and Fig Jam Baby Leaf Salad
with Garlic Croutons, Greek Style Cheese and Pumpkin Seeds
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
350 grams
Salad Potatoes
1 sachet(s)
Dried Oregano
125 grams
Baby Plum Tomatoes
80 grams
Green Beans
50 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
24 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
80 grams
Fig Jam
50 grams
Baby Leaf Mix
15 grams
Pumpkin Seeds
Not included in your delivery
2 tbsp
Olive Oil for the Garlic Bread
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 salad potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, 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, 25-30 mins. Turn halfway through.
Meanwhile, halve the baby plum tomatoes.
Trim the green beans, then cut into thirds.
Crumble the Greek style cheese.
Peel and grate the garlic (or use a garlic press).
Boil a half-full kettle.
Halve the ciabatta, spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Cut the ciabatta slices into roughly 2cm chunks.
Pop the ciabatta onto a medium baking tray in a single layer and season with salt and pepper. Bake the croutons on the middle shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.
Meanwhile, pour the boiled water into a medium 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. Drain in a colander, then return to the saucepan. Season with salt and pepper. Cover with a lid or foil to keep warm.
Meanwhile, in a large bowl, combine the balsamic vinegar, fig jam and olive oil for the dressing (see pantry for amount). Season with salt and pepper.
When everything's ready, add the roasted potatoes, green beans, baby plum tomatoes, baby leaf salad and garlic croutons to the dressing and toss.
Share the salad between your serving bowls. Sprinkle over the Greek style cheese and pumpkin seeds to finish.
Enjoy!
