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

Roasted Pear, Beetroot & Greek Style Cheese Salad

with Roast Potatoes, Croutons and Walnuts

Recipe Development Team
Recipe Development TeamPublished on May 28, 2024

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!

Tags:
Veggie
Climate Conscious
Allergens:
Cereals containing gluten
Nuts
Mustard
Sulphites
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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

2 unit(s)

Pear

80 grams

Green Beans

20 grams

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

250 grams

Cooked Beetroot

17 grams

Wholegrain Mustard

(Contains: Mustard)

30 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1.5 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2738 kJ
Energy (kcal)654 kcal
Fat20.5 g
of which saturates5.3 g
Carbohydrate101.5 g
of which sugars38 g
Protein17.6 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Bowl
Medium Saucepan
Kettle
Colander

Cooking Instructions and Tips

Bring on 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 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.

Get Prepped
2

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.

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. 

Mix your Dressing
3

In a medium bowl, mix together the wholegrain mustard (use less if you'd prefer), cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then set your dressing aside.

Bring the Beet in
4

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
5

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
6

Just before you're ready to serve, toss the potatoes, beetroot, pear and green beans through the dressing. Add the baby leaves at the end and give it a final mix. TIP: Don't add the leaves too early or they'll go soggy.

Share your dressed salad between your serving bowls.

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

Enjoy!

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