Sweet Potato and Courgette Salad
with crunchy croutons and crumbled Greek style cheese
This warm veg salad is adorned with all sorts of wonderful things. Crispy croutons, softened onion and salty Greek style cheese are just a few factors in this delicious and nourishing dish.
Tags:
Veggie
•Calorie Smart
Allergens:
Milk
•Sulphites
•Egg
•Mustard
•Wheat
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Onion
1 unit(s)
Courgette
2 unit(s)
Garlic
125 grams
Cherry Tomatoes
40 grams
Salad Leaves
100 grams
Greek Style Cheese
(Contains Milk)
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 unit(s)
Sweet Potato
1 sachet(s)
Honey
2 unit(s)
Ciabatta
(Contains Wheat May be present Cereals containing gluten, Egg, Milk, Soya)
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat28.5 g
of which saturates10.8 g
Carbohydrate66 g
of which sugars15.9 g
Dietary Fiber1.3 g
Protein18.1 g
Cholesterol0 mg
Salt1.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks. On a lined baking tray, toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until tender, 25-30 mins.
- Meanwhile, halve the tomatoes.
- When the sweet potato has been cooking for 10 mins, add the tomatoes to the tray with a drizzle of oil. Return to the top shelf for the remaining cooking time, 10-15 mins.
2
- Meanwhile, tear the ciabatta into small, bite-sized croutons.
- Add the croutons to a (separate) lined baking tray with a drizzle of oil and a pinch of salt.
- Toss to coat and spread out in a single layer.
- Bake on the middle shelf of the oven until crispy and golden, 8-10 mins.
- Give the tray a shake halfway through. Remove from the oven when golden.
TIP: Watch them carefully so they don't burn!
3
- While everything bakes, halve, peel and thinly slice the onion.
- Trim the courgette then slice into 1cm thick rounds.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the onion and courgette and cook, stirring occasionally, until softened, 6-8 mins. Once softened, stir in the garlic and cook until fragrant, 1 min more.
4
- To make your dressing, mix 1 tbsp oil (per 2P) with the red wine vinegar, honey and mayo in a large bowl.
- Season with salt and pepper.
- Mix well and set aside.
5
- When everything is ready, add the pan-fried veg and roast veg to the bowl with the dressing.
- Toss together until everything is well coated.
- Just before serving, carefully fold the salad leaves into the bowl with the veg.
6
- Divide your warm veg salad between plates.
- Scatter over the crunchy croutons.
- Finish everything with a generous crumble of Greek style cheese.
