Warm Balsamic and Fig Jam Baby Leaf Salad
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Warm Balsamic and Fig Jam Baby Leaf Salad

with Garlic Croutons, Greek Style Cheese and Pumpkin Seeds

Tags:
Under 650 calories
Veggie
Allergens:
Milk
Cereals containing gluten
Sulphites

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 Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

350 grams

Salad Potatoes

1 sachet(s)

Dried Oregano

125 grams

Baby Plum Tomatoes

80 grams

Green Beans

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

24 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

80 grams

Fig Jam

50 grams

Baby Leaf Mix

15 grams

Pumpkin Seeds

Not included in your delivery

2 tbsp

Olive Oil for the Garlic Bread

2 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2442 kJ
Energy (kcal)584 kcal
Fat26.4 g
of which saturates6.6 g
Carbohydrate73.8 g
of which sugars25 g
Protein14.3 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Kettle
Medium Saucepan
Colander
Large Bowl

Instructions

1

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

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

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, 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, 25-30 mins. Turn halfway through.

2

Meanwhile, halve the baby plum tomatoes.

Trim the green beans, then cut into thirds.

Crumble the Greek style cheese.

Peel and grate the garlic (or use a garlic press).

3

Boil a half-full kettle.

Halve the ciabatta, spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Cut the ciabatta slices into roughly 2cm chunks.

Pop the ciabatta onto a medium baking tray in a single layer and season with salt and pepper. Bake the croutons on the middle shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.

4

Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt and heat on high.

Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Cover with a lid or foil to keep warm.

5

Meanwhile, in a large bowl, combine the balsamic vinegar, fig jam and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

When everything's ready, add the roasted potatoes, green beans, baby plum tomatoes, baby leaf salad and garlic croutons to the dressing and toss.

6

Share the salad between your serving bowls. Sprinkle over the Greek style cheese and pumpkin seeds to finish.

Enjoy!

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