Mediterranean Style Chopped Salad
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Mediterranean Style Chopped Salad

with Courgette, Croutons and Greek Style Cheese

Tags:
Quick
Veggie
Calorie Smart
Allergens:
Cereals containing gluten
Egg
Mustard
Sulphites
Milk
Nuts

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 Time25 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Baking Potato

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

1 unit(s)

Courgette

(May contain Celery)

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

64 grams

Mayonnaise

(Contains Egg, Mustard)

25 grams

Sun-Dried Tomato Paste

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

50 grams

Greek Style Salad Cheese

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

10 grams

Butter

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2359 kJ
Energy (kcal)564 kcal
Fat28.8 g
of which saturates8.1 g
Carbohydrate66.2 g
of which sugars15.2 g
Protein14.3 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Frying Pan
Large Bowl

Instructions

1

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

b) Chop the potato into 1cm chunks (no need to peel).

c) Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

2

a) Meanwhile, tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto a medium baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

3

a) Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

b) Heat the butter (see pantry for amount) in a large frying pan on high heat.

c) When he butter has melted, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

d) Once cooked, season with salt and pepper.

4

a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

b) Halve the baby plum tomatoes.

c) In a large bowl, combine the mayo, sun-dried tomato paste, cider vinegar, honey and olive oil for the dressing (see pantry for both amounts).

d) Season with salt and pepper.

5

a) When everything's ready, toss the courgette, roasted potato, sliced baby gem, croutons and tomatoes through the dressing.

6

a) Share the salad between your serving bowls.

b) Crumble over the Greek style salad cheese.

c) Sprinkle over the flaked almonds to finish.

Enjoy!