Mediterranean Style Avocado & Roasted Pepper Salad

Name: Mediterranean Style Avocado & Roasted Pepper Salad with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 450 grams Potatoes; 1 sachet(s) Mixed Herbs; 125 grams Baby Plum Tomatoes; 1 unit(s) Bell Pepper; 1 unit(s) Avocado; 30 milliliter(s) Cider Vinegar; 50 grams Baby Leaf Mix; 50 grams Greek Style Salad Cheese; 15 grams Pumpkin Seeds; 32 grams Fresh Pesto; 2 tsp Sugar; 2 tbsp Olive Oil for the Dressing

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle

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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!

Tags:

Veggie

•New

•Climate Conscious

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.

Total35 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

125 grams

Baby Plum Tomatoes

1 unit(s)

Bell Pepper

(May contain traces of: 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

Nutritional information

Energy (kcal)635 kcal

Energy (kJ)2655 kJ

Fat39.1 g

of which saturates10.3 g

Carbohydrate58.5 g

of which sugars11.7 g

Dietary Fibre9.2 g

Protein13.1 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

Instructions

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!