Recipe of The Week Warm Pesto Roasted Veg Salad

Ingredients

450gms potatoes

1 tbs mixed herbs

1 bell pepper

1 courgette

125 gms baby plum tomatoes

50 gms baby leaf salad

50 gms feta cheese

12 mls balsamic vinegar

50 gms fresh pesto

½ tsp sugar

1 tbs olive oil

Method

Preheat oven -220C/200C fan/Gas,7 Chop potatoes into 2 cm chunks (no need to peel) Place on a baking sheet, drizzle with oil, season and sprinkle with herbs – mix to coat and roast for 25 – 35mins till soft – turn half way.

Slice pepper into thin strips – discarding seeds and core. Place on another baking sheet and drizzle with olive oil and season. Roast for 15 to 18 mins.

When they have 5 mins left add halved tomatoes to the tray – roast till slightly soft. While things are roasting trim the courgette and slice into 1 cm rounds.

Heat a large frying pan – when hot – no oil cook courgette for 3 – 4 mins till charred either side. Season once cooked – cover with foil to keep warm.

Dressing – in a large bowl, mix balsamic, pesto, sugar and oil – season. Once everything is roasted add potatoes, pepper, tomato and courgette to the dressing and mix to coat.

Arrange salad leaves on a platter, spoon veg and dressing on top then crumble over the feta. Serve and enjoy!

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