Sweet Potato and Courgette Salad

Name: Sweet Potato and Courgette Salad with crunchy croutons and crumbled Greek style cheese
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 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; 1 sachet(s) Red Wine Vinegar; 2 unit(s) Baguette; 2 sachet(s) Mayo; 1 unit(s) Sweet Potato; 1 sachet(s) Honey; to taste Salt; to taste Pepper; to taste Oil

with crunchy croutons and crumbled Greek style cheese

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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 healthy dish.

Tags:

Veggie

•Eat Me First

Allergens:

Milk

•Sulphites

•Wheat

•Barley

•Egg

•Mustard

The quantities provided above are averages only.

Total40 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 unit(s)

Baguette

(Contains: Wheat, Barley May be present: Soya, Milk)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 unit(s)

Sweet Potato

1 sachet(s)

Honey

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3005 kJ

Energy (kcal)718 kcal

Fat22.6 g

of which saturates10.2 g

Carbohydrate106.2 g

of which sugars19.2 g

Dietary Fiber3.1 g

Protein26.3 g

Cholesterol0 mg

Salt2.75 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

PDF

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potato into 2cm chunks. Place 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. Mix together and return to the top shelf for the remaining cooking time, 10-15 mins.

Meanwhile, 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.

Meanwhile, tear the baguette 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.

TIP: Watch them carefully so they don't burn!

Meanwhile, in a large bowl mix 1 tbsp oil (double for 4p) together with the red wine vinegar, honey and mayo.
Season with salt and pepper, mix well and set aside.

When the onion and courgette have softened, stir in the garlic and cook until fragrant, 1 min more.
Remove from the heat and add to the bowl with the dressing.
When ready, remove the veg and croutons from the oven, add to the bowl and gently mix.
Let everything sit for a couple of mins to allow the croutons to absorb the flavours.