Mediterranean Style Avocado & Roasted Pepper Salad
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Mediterranean Style Avocado & Roasted Pepper Salad

Mediterranean Style Avocado & Roasted Pepper Salad

with Greek Style Cheese, Pesto Drizzle and Roasted Potatoes

Under 650 calories

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 Time35 minutes
Cooking time20 minutes


serving amount

450 grams


1 unit(s)

Baby Cucumber

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


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


2 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2608 kJ
Energy (kcal)623 kcal
Fat38.4 g
of which saturates9.8 g
Carbohydrate58.6 g
of which sugars11.5 g
Protein13.1 g
Salt0.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl



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 and 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, trim the baby cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

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 chopped cucumber 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.