Warm Pesto Roasted Autumn Veg and Bacon Salad
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Warm Pesto Roasted Autumn Veg and Bacon Salad

Warm Pesto Roasted Autumn Veg and Bacon Salad

with Oregano Potatoes and Greek Style Salad Cheese

Fall in love with salads again with our Warm Pesto Roasted Autumn Veg Salad. Courgette, bell pepper, potatoes and baby plum tomatoes give this dish Mediterranean inspired autumnal flavour whilst still getting your veg in.

Calorie Smart

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 sachet(s)

Dried Oregano

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

32 grams


(Contains Milk)

1 unit(s)

Bell Pepper

(May contain Celery)

125 grams

Baby Plum Tomatoes

1 unit(s)


(May contain Celery)

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2234 kJ
Energy (kcal)534 kcal
Fat25.4 g
of which saturates8.7 g
Carbohydrate58.8 g
of which sugars12.5 g
Protein20.2 g
Salt2.53 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Large Frying Pan



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, sprinkle over the dried oregano, then season with salt and pepper.

Toss to coat, then 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, in a large bowl, combine the balsamic vinegar, pesto, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper - this is your pesto dressing.


Next, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the sliced pepper and baby plum tomatoes onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf until soft and slightly charred, 15-18 mins.


While everything roasts, trim the courgette and slice into 1cm thick rounds.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the bacon and courgette and cook until charred, 4-5 mins. Season with salt and pepper. Turn only every couple of mins - this will result in the courgette picking up some nice colour. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Once cooked, remove from the heat.


When everything's ready, add the roasted veg and charred courgette to the bowl of pesto dressing and toss to coat.

Just before serving, add the baby leaves and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.

Taste and season with salt and pepper if needed.


Share the roasted veg salad between your bowls.

Crumble over the Greek style salad cheese.



Step 4 MOD: If you’re adding bacon, add it to the pan with the courgette. Fry, 4-5 mins instead, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.