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Sweet Potato and Goat's Cheese Salad with Irish Bacon

Sweet Potato and Goat's Cheese Salad with Irish Bacon

with root veg, apple and lentils
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
794 kcal
Protein
: 
29g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

1 sachet(s)

Peri Peri Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

2 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

1 unit(s)

Parsnip

1 sachet(s)

Italian Herbs

60 grams

Salad Leaves

100 grams

Goat's Cheese

(Contains: Milk May be present: Milk)

1 unit(s)

Carrot

200 grams

Diced Sweet Potato

130 grams

Irish Bacon

1 unit(s)

Apple

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)3321 kJ
Energy (kcal)794 kcal
Fat37.4 g
of which saturates16 g
Carbohydrate83.8 g
of which sugars31 g
Dietary Fiber16.8 g
Protein29 g
Salt6.2 g
Potassium465.6 mg
Calcium48.7 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.
•Sieve
•Baking Sheet with Baking Paper

Cooking steps

Cook the Veg
1
  • Preheat oven to 240°C/220°C fan/gas mark 9.
  • Drain and rinse the lentils. Place on a lined baking tray.
  • Trim the carrot and parsnip and halve both lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
  • Place the sweet potato, carrot and parsnip next to the lentils. Toss everything together with the peri peri spice, salt, pepper and a drizzle of oil. Roast on the top shelf until the veg is tender, 20-25 mins.
  • Add the bacon for the final 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.

TIP: Use two baking trays if necessary.

Bake the Goat's Cheese
2
  • Meanwhile, place the goat's cheese on a separate lined baking tray. 
  • In a small bowl, mix the Italian herbs with a good glug of oil.
  • Pour the herby oil over the goat's cheese.
  • When 5 mins of cooking time remain for the veg, bake the goat's cheese in the oven until starting to melt, 5-6 mins.
Dress the Salad
3
  • Trim half the salad leaves (per 2P), quarter lengthways and roughly chop widthways.
  • Quarter the apple, remove the core and seeds and thinly slice.
  • When everything is almost ready, add the salad leaves and apple to a bowl.
  • Add a drizzle of oil with the honey mustard dressing and toss to coat.
Garnish and Serve
4
  • Divide your dressed salad between bowls.
  • Top with the bacon, warmed goat's cheese, lentils and roast veg.
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