Burrata and Warm Pesto Roasted Autumn Veg Salad
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Burrata and Warm Pesto Roasted Autumn Veg Salad

Burrata and Warm Pesto Roasted Autumn Veg Salad

with Oregano Potatoes and Greek Style Salad Cheese

Fall in love with salads again with our Burrata and 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.

Tags:
Veggie
Allergens:
Sulphites
Milk

The quantities provided above are averages only.

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 Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

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)

125 grams

Burrata

(Contains Milk)

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2437 kJ
Energy (kcal)583 kcal
Fat31.6 g
of which saturates15.2 g
Carbohydrate59.3 g
of which sugars12.5 g
Dietary Fiber8.7 g
Protein18.7 g
Salt1.56 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl
Large Frying Pan

Instructions

Get the Potatoes In
1

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.

Mix the Dressing
2

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.

Roast the Pepper
3

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.

Char your Courgette
4

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.

Toss the Salad
5

When everything's ready, add the roasted veg and charred courgette to the bowl of pesto dressing and toss to coat. Drain the burrata, then carefully halve it.

Just before serving, add the baby leaves and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.

Top with the burrata halves. Taste and season with salt and pepper if needed.

Finish and Serve
6

Share the roasted veg salad between your bowls.

Crumble over the Greek style salad cheese.

Enjoy!

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