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

Tags:
Under 650 calories
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 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Courgette

(May contain Celery)

1 unit(s)

Bell Pepper

(May contain Celery)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

32 grams

Fresh Pesto

(Contains Milk)

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

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Nutritional information

Energy (kJ)1758 kJ
Energy (kcal)420 kcal
Fat16.7 g
of which saturates5.7 g
Carbohydrate57.8 g
of which sugars12.1 g
Protein11.4 g
Salt0.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Medium Bowl
Large Frying Pan
Large Bowl

Instructions

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 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.

2

Meanwhile, 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. Season with salt and pepper. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Once cooked, transfer the courgette to a bowl and cover to keep warm.

3

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.

4

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.

5

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

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

6

Share the salad between your bowls.

Crumble over the Greek style salad cheese to finish.

Enjoy!