Mediterranean Style Avocado & Roasted Pepper Salad
with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
- Sulphites
- Milk
- May contain traces of allergens
- Celery
Our Mediterranean Style Avocado & Roasted Pepper Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
125 grams
Baby Plum Tomatoes
1 unit(s)
Bell Pepper
(May be present: Celery)
1 unit(s)
Avocado
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Pumpkin Seeds
32 grams
Fresh Pesto
(Contains: Milk)
Not included in your delivery
2 tsp
Sugar
2 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel) and pop them onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, 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, 18-20 mins. Turn halfway through.
Meanwhile, halve the baby plum tomatoes.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
When the potatoes have roasted for about 5 mins, remove them from the oven and add the sliced pepper to the tray.
Drizzle with a little more oil, then toss together with the potatoes. Pop back into the oven and roast for the remaining time, 10-15 mins.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board, face-down. Slice lengthways into 1cm thick slices - you'll fan it out later.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then set your dressing aside.
When the potatoes and pepper have roasted, remove them from the oven and allow to cool a little.
Add the roasted potatoes and pepper to the dressing bowl along with the baby plum tomatoes and baby leaves.
Toss together, then taste and add more salt and pepper if needed.
Share the salad between your serving bowls, then crumble over the Greek style salad cheese and sprinkle over the pumpkin seeds.
Fan the sliced avocado out on top of the salad and finish by drizzling over the pesto. TIP: Loosen your pesto first with a little olive oil if you'd prefer until you get the drizzling consistency you like.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The combination of roasted pepper, herby potatoes, pesto and salad cheese delivers a well-balanced, fresh-tasting dish that works particularly well in warm weather.
- Ease of prep: Simple to put together, though the potatoes may need a few extra minutes beyond the stated time to become properly golden and crisp.
- Suggestions: Halve the dressing quantity if you find the overall dish too oily, as the olive oil in the dressing combined with the roasting oil can be quite rich; adding shredded chicken or a piece of fish makes it a more filling main meal.
- Portions: Some find the salad a little light as a standalone dinner for two — adding extra potatoes or a protein alongside helps make it more substantial.
