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Prep Time
30 min
Cuisine
Italian
For this warm salad you'll roast yellow pepper, aubergine and courgette until golden, then mix through salad leaves and crispy golden croutons. Seasonal pink beef tomato makes for a deliciously juicy centrepiece, and you'll whizz up a homemade cheddar pesto to dollop all over. You'll be tickled pink with this one!
Prep Time
30 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 282 kJ 69 kcal |
1271 kJ 312 kcal |
Fat of which saturates |
3.2 g 1.2 g |
14.2 g 5.6 g |
Carbohydrate of which sugars |
6.9 g 2.5 g |
30.9 g 11.4 g |
Fibre | 1.6 g | 7 g |
Protein | 3.3 g | 14.9 g |
Salt | 0.15 g | 0.7 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Top, tail, then chop the courgette[s] into bite-sized pieces
Trim the green stalks off the aubergine[s] and chop into bite-sized pieces
Add the chopped vegetables to a baking tray with a very generous drizzle of olive oil and a generous pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and tender – these are your roasted vegetables
Tip: Remove the tray halfway and give everything another good mix up!
While the vegetables are roasting, remove the green stalk[s] from the pink beef tomato[es]
Slice the pink beef tomato[es] in half, horizontally
Add the tomato halves to one side of a baking tray with a drizzle of olive oil and a pinch of salt and pepper and put the tray in the oven for 15-20 min or until softened
While the tomatoes are in the oven, peel the garlic and chop it roughly
Grate the cheddar cheese
Add the basil, chopped garlic, grated cheese and flaked almonds to a food processor
Add 3 tbsp [6 tbsp] olive oil and 3 tbsp [6 tbsp] cold water and whizz until a smooth paste has formed – this is your homemade cheddar pesto
Rip the ciabatta[s] into large bite-sized pieces
Once the tomatoes have been cooking for 10 min, add the ripped ciabatta to the other side of the tray and drizzle them with olive oil
Return the tray to the oven for 5 min or until the croutons are beginning to crisp
Meanwhile, combine the red wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing
Wash and drain the seasonal salad
Divide the roasted vegetables between plates and toss through the washed seasonal salad
Drizzle over the dressing and top with the roasted tomato halves
Dollop the homemade cheddar pesto all over
Enjoy!