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Warm Roasted Veg Middle-Eastern Style Salad

Warm Roasted Veg Middle-Eastern Style Salad

with Harissa and Greek Style Salad Cheese

Tags:
Veggie
Calorie Smart
Allergens:
Egg
Mustard
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.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

500 grams

Salad Potatoes

2 unit(s)

Carrot**

1 unit(s)

Red Onion

1 sachet(s)

Roasted Spice and Herb Blend

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce**

1 unit(s)

Lemon**

50 grams

Harissa Paste

64 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Greek Style Salad Cheese**

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)2471 kJ
Energy (kcal)591 kcal
Fat25.7 g
of which saturates5.6 g
Carbohydrate74.5 g
of which sugars29.6 g
Dietary Fibre13.3 g
Protein11.7 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Bowl
Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the salad potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 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, 25-30 mins. Turn halfway through.

2

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve and peel the onion, then cut each half into 3 wedges.

Pop the carrots and onion onto a large baking tray. Drizzle with oil, sprinkle over the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

3

Meanwhile, halve the baby plum tomatoes.

Trim the baby gem, halve lengthways, then thinly slice.

Cut the lemon into wedges.

4

In a large bowl, combine a good squeeze of lemon juice, sugar and olive oil for the dressing (see pantry for both amounts) and half the harissa paste. Season with salt and pepper, this is your dressing.

In a separate small bowl, combine the mayo and remaining harissa paste.

5

When the carrots and onion have 5 mins remaining, drizzle over the honey (see pantry for amount) to glaze them and toss to coat. Return to the oven for the remaining cook time.

When everything is ready, add the potatoes, chopped baby gem, baby plum tomatoes and honey roast veg to the dressing and toss.

6

Share the warm salad between your bowls.

Crumble on the Greek style cheese and finish by drizzling over the harissa mayo.

Enjoy!

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