Pea, Pesto and Courgette Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Pea, Pesto and Courgette Salad

with Greek Style Cheese, Roasted Potato and Lemon Dressing

Allergens:
Sulphites
Mustard
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 unit(s)

Courgette

(May contain Celery)

1 unit(s)

Lemon

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

15 grams

Honey

120 grams

Peas

32 grams

Fresh Pesto

(Contains Milk)

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)

25 grams

Hazelnuts

(Contains Nuts May contain Nuts)

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

3 tbsp

Mayonnaise

sideBannerName

Nutritional information

Energy (kJ)2858 kJ
Energy (kcal)683 kcal
Fat39.9 g
of which saturates7.4 g
Carbohydrate69.8 g
of which sugars18.7 g
Protein16.3 g
Salt1.64 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Knife
Zester
Peeler
Large Bowl
Pan
Small Bowl

Instructions

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, 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.

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 cut the lemon into wedges.

3

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

This is your salad dressing, set aside for now.

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.

While the peas are cooking, in a small bowl mix together the pesto and mayo (see pantry for amount). 

5

When everything is ready, add the courgette ribbons to the salad dressing and toss through the liquid. Then, add in the potatoes, peas and baby leaves and toss all together.

6

Share the salad between your serving plates.

Crumble over the Greek style salad cheese, drizzle on the pesto mayo and sprinkle over the pumpkin seeds and lemon zest to finish.

Enjoy!