Warm Pesto Roasted Veg Salad
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Warm Pesto Roasted Veg Salad

Warm Pesto Roasted Veg Salad

with Herby Potatoes and Greek Style Salad Cheese

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

Tags:
Calorie Smart
•WeightWatchers
•Veggie
Allergens:
Sulphites
•Milk

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
DifficultyEasy

Ingredients

serving amount

450

Potatoes

1

Mixed Herbs

1

Bell Pepper

(May contain Celery)

1

Courgette

(May contain Celery)

12

Balsamic Vinegar

(Contains Sulphites)

50

Fresh Pesto

(Contains Milk)

125

Baby Plum Tomatoes

50

Baby Leaf Mix

50

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

½

Sugar for the Dressing

1

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)446 kcal
Energy (kJ)1865 kJ
Fat21.3 g
of which saturates6.6 g
Carbohydrate53.5 g
of which sugars12 g
Protein11.8 g
Salt1.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Aluminum Foil
•Bowl
•Large Frying Pan
•Lid
•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 pepper onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

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

Char your Courgette
3

While everything roasts, 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.

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 amounts).

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

Halve the baby plum tomatoes.

Tomato Time
5

When the pepper has 5 mins left, add the baby plum tomatoes to the baking tray and return to the oven for the remaining time until the tomato skins begin to burst.

Finish and Serve
6

Once the potatoes, pepper 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!

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