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Middle Eastern Style Roasted Veg Salad
Middle Eastern Style Roasted Veg Salad

Middle Eastern Style Roasted Veg Salad

with Harissa, Greek Style Cheese and Pecan Nuts

Fall in love with salads again with our Middle Eastern Style Roasted Veg Salad. Roasting potatoes, onion and carrots in the oven means the only thing you have to do is prep the salad veg and dressing to bring everything together.

Tags:
Veggie
New
Climate Conscious
Allergens:
Nuts
Pecan Nuts
Egg
Mustard
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

500 grams

Salad Potatoes

2 unit(s)

Carrot

1 unit(s)

Red Onion

1 sachet(s)

Roasted Spice and Herb Blend

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Lemon

25 grams

Pecan Nut Halves

(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)

50 grams

Harissa Paste

64 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)2950 kJ
Energy (kcal)705 kcal
Fat34.4 g
of which saturates6.2 g
Carbohydrate82.4 g
of which sugars28.5 g
Dietary Fibre13.5 g
Protein13.1 g
Salt1.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl

Instructions

Get Started
1

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

Chop the salad potatoes into 2cm chunks (no need to peel).

Pop the potato 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.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Prep the Veg
2

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve and peel the red onion, then cut each half into 3 wedges.

Pop the carrots and onion onto a large baking tray. Drizzle with oil, sprinkle over the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

Finish Prepping
3

Meanwhile, halve the baby plum tomatoes.

Trim the baby gem, halve lengthways, then thinly slice.

Cut the lemon into wedges.

Roughly chop the pecans.

Make the Dressing
4

In a large bowl, combine a good squeeze of lemon juice, sugar and olive oil for the dressing (see pantry for both amounts) and half the harissa paste. Season with salt and pepper.

In a small bowl, combine the mayo and remaining harissa paste.

All Together Now
5

When the carrots and onion have 5 mins remaining, drizzle over the honey (see pantry for amount) to glaze them and toss to coat. Return to the oven for the remaining cook time.

When the veg and potatoes are ready, remove from the oven and allow to cool a little.

Once cooled, add the potatoes, chopped baby gem, baby plum tomatoes and honey roast veg to the dressing and toss to coat.

Serve
6

Share the salad between your bowls.

Crumble over the Greek style cheese, sprinkle over the pecans and finish by drizzling over the harissa mayo.

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