Mediterranean Style Chopped Salad
with Courgette, Croutons and Greek Style Salad Cheese
- Wheat
- Barley
- Cereals containing gluten
- Egg
- Mustard
- Sulphites
- Milk
- Almonds
- Nuts
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Celery
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
Ingredients
1 unit(s)
Baking Potato
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten, Cereals containing gluten, Rye, May contain traces of allergens)
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Baby Gem Lettuce
(Contains: May contain traces of allergens, Celery)
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: Almonds, Nuts, May contain traces of allergens, Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
10 grams
Butter
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the potatoes 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.
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.
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. When hot and the butter has melted, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
c) Once cooked, season with salt and pepper.
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, sundried tomato paste, cider vinegar, honey and olive oil for the dressing (see pantry for both amounts).
d) Season with salt and pepper.
a) When everything's ready, toss the courgette, potato, sliced baby gem, croutons and tomatoes through the dressing.
a) Share the salad between your serving bowls.
b) Crumble over the Greek style salad cheese.
c) Sprinkle over the flaked almonds.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the combination of flavours and textures, finding it tasty and refreshing. Some found the dressing too rich or vinegary.
- Ease of prep: Quick and easy to prepare for most, though a few found it time-consuming or messy with multiple utensils.
- Suggestions: Consider roasting the tomatoes for extra flavour. Try using an air fryer instead of the oven for quicker cooking.
- Next-day meals: The salad doesn't keep well as leftovers; best enjoyed fresh on the day it's prepared.
- Portions: Some found it filling and satisfying, while others felt it was more of a side dish than a main meal.
