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

Warm Pesto Roasted Veg and Bacon Salad

with Oregano Potatoes and Greek Style Salad Cheese

This delicious Warm Pesto Roasted Veg and Bacon Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Veggie
Allergens:
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
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Courgette

(May contain traces of: Celery)

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

50 grams

Fresh Pesto

(Contains: Milk)

125 grams

Baby Plum Tomatoes

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)2361 kJ
Energy (kcal)564 kcal
Fat30.4 g
of which saturates9.5 g
Carbohydrate54.9 g
of which sugars12.1 g
Protein19.5 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Aluminum Foil
Lid
Large Frying Pan
Large Bowl

Instructions

Get the Potatoes In
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, sprinkle over the 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.

Roast the Pepper
2

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

Pop the sliced pepper 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.

Char your Courgette
3

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

Heat a large frying pan on high heat (no oil).

When hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl. Cover with a lid or foil to keep warm.

Mix up the Dressing
4

Meanwhile, in a large bowl, add the balsamic vinegar, pesto, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then mix well to combine. Set your dressing aside.

Next, halve the baby plum tomatoes.

Tomato Time
5

When the pepper has 10 mins left, add the lardons to a baking tray and roast until golden. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When the pepper has 5 mins left, add the baby plum tomatoes to the baking tray with an extra drizzle of oil if needed.

Return to the oven for the remaining time, until the tomatoes are softened and starting to burst.

Finish and Serve
6

Once the veg has roasted, add everything to the bowl of dressing and toss to coat.

Next, add the baby leaves and charred courgette to the bowl, season with salt and pepper, then mix to combine.

Share your salad between your bowls and crumble over the Greek style salad cheese to finish.

Enjoy!

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