Warm Pesto Roasted Autumn Veg Salad
with Oregano Potatoes and Greek Style Salad Cheese
Fall in love with salads again with our Warm Pesto Roasted Autumn Veg Salad. Courgette, bell pepper, potatoes and baby plum tomatoes give this dish Mediterranean inspired autumnal flavour whilst still getting your veg in.
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 sachet(s)
Dried Oregano
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
32 grams
Pesto
(Contains Milk)
1 unit(s)
Bell Pepper
(May contain Celery)
125 grams
Baby Plum Tomatoes
1 unit(s)
Courgette
(May contain Celery)
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 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, sprinkle over the dried oregano, then season with salt and pepper.
Toss to coat, then 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, in a large bowl, combine the balsamic vinegar, pesto, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper - this is your pesto dressing.
Next, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Pop the sliced pepper and baby plum tomatoes onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast on the middle shelf until soft and slightly charred, 15-18 mins.
While everything roasts, trim the courgette and slice into 1cm thick rounds.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins. Season with salt and pepper. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
Once cooked, remove from the heat.
When everything's ready, add the roasted veg and charred courgette to the bowl of pesto dressing and toss to coat.
Just before serving, add the baby leaves and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.
Taste and season with salt and pepper if needed.
Share the roasted veg salad between your bowls.
Crumble over the Greek style salad cheese.
Enjoy!
