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.
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
