Warm Pesto Roasted Veg Salad
with Oregano Potatoes and Greek Style Salad Cheese
- Sulphites
- Milk
- May contain traces of allergens
- Celery
Our Warm Pesto Roasted Veg Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
450
Potatoes
1
Sweet Potato
1
Dried Oregano
1
Courgette
(May be present: Celery)
12
Balsamic Vinegar
(Contains: Sulphites)
50
Fresh Pesto
(Contains: Milk)
125
Baby Plum Tomatoes
50
Baby Leaf Mix
100
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
½
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes and sweet potatoes into 2cm chunks (no need to peel).
Pop them onto either side of a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle the oregano over the white potatoes.
Toss the potatoes 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.
While the potatoes roast, trim the courgette and slice into thick 1cm 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.
Meanwhile, in a large bowl, add the balsamic vinegar, pesto, sugar and olive oil for the dressing (see pantry for amounts).
Season with salt and pepper and mix well to combine. Set your dressing aside for later.
When the potatoes have 5 mins left, add the baby plum tomatoes to the baking tray (or another one if needed).
Return to the oven for the remaining time until the tomato skins begin to burst.
Once the potatoes and tomatoes have roasted, add everything to the bowl of dressing.
Add the baby leaves and charred courgette to the bowl, season with salt and pepper, then toss to coat.
Share your salad between your bowls and crumble over the Greek style salad cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pesto dressing is a real highlight, and the oregano-roasted potatoes are widely praised for their flavour. Some find the balsamic can overpower the dressing, so adjust to taste.
- Ease of prep: The recipe is straightforward, though it does require multiple pans and trays, which means a fair amount of washing up.
- Suggestions: Roasting the courgette in the oven alongside the potatoes rather than charring it in a frying pan is a popular shortcut; some also pre-cook the potatoes in the microwave for a few minutes to reduce oven time. Adding roasted garlic cloves to the tray is a simple way to boost flavour, and a sprinkle of sesame seeds or toasted nuts can add welcome crunch.
- Next-day meals: Leftovers keep well and several people enjoyed this cold or reheated for lunch the following day; the dressing tends to soak in nicely overnight.
- Portions: Some found the dish on the lighter side for a main meal and added protein such as chicken, tuna, mackerel, chickpeas, or halloumi to make it more filling. Increasing the amount of pesto dressing is also worth considering if you want better coverage across all the veg.
