Warm Pesto Roasted Veg Salad
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Warm Pesto Roasted Veg Salad

Warm Pesto Roasted Veg Salad

with Oregano Potatoes and Greek Style Salad Cheese

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

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


(May contain Celery)

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

32 grams

Fresh Pesto

(Contains Milk)

125 grams

Baby Plum Tomatoes

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)1747 kJ
Energy (kcal)417 kcal
Fat16.6 g
of which saturates5.7 g
Carbohydrate57.4 g
of which sugars12.6 g
Protein11.3 g
Salt0.98 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Frying Pan
Large Bowl



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, 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.


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 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 both amounts).

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

Next, halve the baby plum tomatoes.


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.


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.