Roasted Pear, Beetroot & Greek Style Cheese Salad
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Roasted Pear, Beetroot & Greek Style Cheese Salad

Roasted Pear, Beetroot & Greek Style Cheese Salad

with Roast Potatoes, Croutons and Walnuts

Our Roasted Pear, Beetroot & Greek Style Cheese Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

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 Time40 minutes
Cooking time30 minutes


serving amount

450 grams


1 unit(s)


(Contains Cereals containing gluten)

2 unit(s)


80 grams

Green Beans

20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

250 grams

Cooked Beetroot

60 grams

Honey and Mustard Dressing

(Contains Mustard)

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)


Nutritional information

Energy (kJ)2840 kJ
Energy (kcal)679 kcal
Fat23.1 g
of which saturates5 g
Carbohydrate102.7 g
of which sugars39.2 g
Protein17 g
Salt1.48 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl
Medium Saucepan


Bring on the Potatoes

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

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

Pop them 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.

Meanwhile, tear the ciabatta into roughly 2cm chunks.

Make your Croutons

Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. 

Bake the croutons on the middle shelf until golden, 8-10 mins.


Prep Time

Meanwhile, quarter the pear lengthways (no need to peel), remove the core and cut into thin wedges lengthways.

Trim and halve the green beans. Roughly chop the walnuts. 

Quarter the beetroot and cut into wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands. 

Bring the Beet in

Once the croutons are golden, remove from the oven and set aside. Wipe the (now empty) baking tray clean.

Pop the beetroot to one side of the baking tray, drizzle with oil and season with salt and pepper. Add the pear slices to the other side. Spread out in a single layer. TIP: Use two baking trays if necessary. 

Bake on the middle shelf until tender, 8-10 mins, then remove and set aside.

Cook the Green Beans

While everything roasts, boil a half-full kettle. Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.

Bring back to the boil, then add the beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander and rinse under cold water. TIP: Running the beans under cold water will keep them vibrant.

Assemble and Serve

Just before you're ready to serve, add the potatoes, beetroot, pear and green beans to a large bowl.

Add the honey mustard dressing to the bowl and toss to coat well, then share between your serving bowls.

Crumble over the Greek style salad cheese and scatter with the walnuts to finish.


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