Sweet Potato and Courgette Salad with Falafel
with crunchy ciabatta and crumbled Greek style cheese
This roast veg salad is adorned with all sorts of wonderful things. Crispy ciabatta and salty Greek style cheese are just a few factors in this delicious and nourishing dish.
Tags:
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
160 grams
Falafel
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2935 kJ
Energy (kcal)702 kcal
Fat31.3 g
of which saturates10.3 g
Carbohydrate81.9 g
of which sugars20.8 g
Dietary Fiber8.7 g
Protein22.5 g
Salt2.8 g
Potassium633.9 mg
Calcium55 mg
Iron0.7 mg
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 and courgette into 2cm chunks.
- Peel and chop the onion into thick wedges.
- Peel and grate the garlic.
- Halve the tomatoes.
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.
3
- Meanwhile, chop the ciabatta widthways into 2cm thick slices.
- Add 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!
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
- 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.
NOTE: Adding falafel? Just before serving, fry in a hot pan for 3-5 mins, turning frequently for even cooking.
6
- Divide your veg salad between plates.
- Finish everything with a generous crumble of Greek style cheese.
- Serve the crunchy ciabatta on the side.
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