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Sweet Potato and Courgette Salad
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Sweet Potato and Courgette Salad

Sweet Potato and Courgette Salad

with crunchy croutons and crumbled Greek style cheese

This roast veg salad is adorned with all sorts of wonderful things. Crispy croutons and salty Greek style cheese are just a few factors in this delicious and nourishing dish.

Tags:
Calorie Smart
•Veggie
Allergens:
Milk
•Schwefeldioxide und Sulfite
•Egg
•Senf
•Hvede

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

100 grams

Greek Style Cheese

1 sachet(s)

Red Wine Vinegar

2 sachet(s)

Mayo

1 unit(s)

Sweet Potato

1 sachet(s)

Honey

2 unit(s)

Ciabatta

120 grams

Salad Leaves

1 sachet(s)

Dried Oregano

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)2412 kJ
Energy (kcal)576 kcal
Fat27.7 g
of which saturates9.9 g
Carbohydrate66.8 g
of which sugars16.8 g
Dietary Fiber2.3 g
Protein17.3 g
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

Prep the Veg
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato and courgette into 2cm chunks.
  • Peel and chop the onion into thick wedges. 
  • Peel and grate the garlic.
  • Halve the tomatoes
Fry the Veg
2
  • On a lined baking tray, toss the sweet potato with salt, pepper and a drizzle of oil
  • Roast on the top shelf until tender, 25-30 mins.
  • Meanwhile, toss the tomato, courgette and onion with oregano, garlic, salt, pepper and a drizzle of oil.
  • When the sweet potatoes have cooked for 10 mins, add the tomatoes, courgette and onion to the tray.
  • Return to the top shelf for the remaining cooking time, 15-20 mins.
Crisp the Croutons
3
  • 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!

Make the Dressing
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.
Assemble the Salad
5
  • Trim the salad leaves and roughly chop.
  • When everything is ready, add the 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.
Finish and Serve
6
  • Divide your veg salad between plates.
  • Scatter over the crunchy croutons.
  • Finish everything with a generous crumble of Greek style cheese.