Apple, Blue Cheese and Walnut Salad
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Apple, Blue Cheese and Walnut Salad

with Avocado and Smashed Potatoes

Under 650 calories
Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

350 grams

Salad Potatoes

1 unit(s)


(Contains Cereals containing gluten)

80 grams

Green Beans

1 unit(s)


1 unit(s)


30 milliliter(s)

Cider Vinegar

(Contains Sulphites)

17 grams

Wholegrain Mustard

(Contains Mustard)

50 grams

Baby Leaf Mix

20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

30 grams

Crumbled Blue Cheese

(Contains Milk)

Not included in your delivery

1 tbsp


1.5 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2541 kJ
Energy (kcal)607 kcal
Fat34.2 g
of which saturates7.6 g
Carbohydrate63.8 g
of which sugars15.5 g
Protein14.5 g
Salt1.35 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Frying Pan
Large Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the salad potatoes widthways (halve any large ones again). Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins. 


Meanwhile, tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto another medium 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 of your oven until golden, 8-10 mins, then remove from the oven and set aside.


While everything's in the oven, finish your prep. 

Trim and halve the green beans. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Quarter, core and thinly slice the apple lengthways (no need to peel).


Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and set aside.


In a large bowl, combine the cider vinegar, wholegrain mustard, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper then set the dressing aside. 

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.


Once everything is ready, add the baby leaves, apple slices, avocado, green beans, smashed potatoes and croutons to the bowl of dressing and toss together.

Share the salad out between your bowls, scattering over the walnuts and blue cheese to finish. 


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