Pea, Courgette and Roasted Potato Salad
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Pea, Courgette and Roasted Potato Salad

Pea, Courgette and Roasted Potato Salad

with Greek Style Cheese and Pesto Dressing

This delicious Pea, Courgette and Roasted Potato Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Veggie
Under 650 calories
New
Allergens:
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 Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

1 unit(s)

Courgette

(May contain Celery)

½ unit(s)

Lemon

2 unit(s)

Garlic Clove

32 grams

Fresh Pesto

(Contains Milk)

15 grams

Honey

15 grams

Hazelnuts

(Contains Nuts May contain Nuts)

120 grams

Peas

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

3 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2661 kJ
Energy (kcal)636 kcal
Fat36.1 g
of which saturates7.1 g
Carbohydrate66.5 g
of which sugars16.5 g
Protein15.4 g
Salt1.29 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Peeler
Aluminum Foil
Rolling Pin
Large Bowl
Pan
Small Bowl

Instructions

Roast the Potatoes
1

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

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

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, 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, 25-35 mins. Turn halfway through.

Ribbon the Courgette
2

Meanwhile, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

Zest and halve the lemon (see ingredients for amount).

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Roast the parcel in the oven until soft, 10-12 mins.

Mix up your Dressing
3

In a large bowl, combine the pesto, honey, lemon juice and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Taste and season with salt, pepper and more lemon juice if needed. Set aside your dressing.

Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

Peas Please
4

Heat a drizzle of oil in a small frying pan on medium-high heat. Once hot, add the peas and stir-fry for 2-3 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. 

In a small bowl, combine the mashed garlic, lemon zest and mayo (see pantry for amount) and set aside.

Time to Get Dressed
5

When everything's ready, add the courgette ribbons to the salad dressing and toss to dress.

Add the roasted potatoes, peas and baby leaves and toss together.

Serve
6

Share the salad between your serving bowls.

Crumble over the Greek style salad cheese, drizzle on the garlic mayo and sprinkle over the hazelnuts to finish.

Enjoy!