Mexican Style Roasted Veg Salad
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Mexican Style Roasted Veg Salad

Mexican Style Roasted Veg Salad

with Garlic Croutons and Greek Style Cheese

Cereals containing gluten

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 time35 minutes


serving amount

1 unit(s)

Red Onion

1 unit(s)


(Contains Cereals containing gluten)

3 unit(s)

Garlic Clove

160 grams


1 unit(s)


1 unit(s)


1 carton(s)

Mixed Beans

20 grams

Chipotle Paste

40 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

1 tbsp


3 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2825 kJ
Energy (kcal)675 kcal
Fat39.2 g
of which saturates10.6 g
Carbohydrate55.9 g
of which sugars17.9 g
Protein21.5 g
Salt2.16 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Large Salad Bowl



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

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the onion onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf of your oven until softened, 15-20 mins.


Meanwhile, peel and grate the garlic (or use a garlic press). 

Tear the ciabatta into roughly 2cm chunks and add to another baking tray. Add half the garlic, drizzle with olive oil and toss to coat well.

Bake the garlic croutons on the top shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.


While everything cooks, drain the sweetcorn in a sieve. Heat a large frying pan on high heat (no oil).

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. 

While the sweetcorn cooks, zest and halve the lime. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Cut into 1cm thick chunks.


Next, drain the mixed beans in a sieve (see ingredients for amount). Reduce the heat of the pan to medium-high and add a drizzle of oil.

Add the remaining garlic to the sweetcorn and stir-fry for 1 min. Stir in the mixed beans and chipotle paste (add less if you'd prefer things milder). Season with salt and pepper and cook for 1-2 mins more. 



While the bean mixture cooks, in a large bowl, squeeze in the lime juice and add the lime zest.

Stir in the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper then mix together.

When the onion is ready, add the roast onion, bean mixture, avocado and rocket to the bowl. Taste and season if needed, then mix to combine. 


Add the garlic croutons to the salad, then toss to coat in the dressing.

Divide the Mexican style salad between your bowls. 

Crumble over the Greek style salad cheese. Add a sprinkle of crispy onions to finish.