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
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
1 bag of flaked almonds (15g)<span class="strong">†</span>
20g rocket
1 ciabatta roll<span class="strong">†</span>
1 pink beef tomato
Typical Values
per 100g
per serving
Energy
278 kJ 68 kcal
1251 kJ 306 kcal
Fat of which saturates
3 g 1.1 g
13.4 g 4.8 g
Carbohydrate of which sugars
6.9 g 2.5 g
30.9 g 11.5 g
Fibre
1.6 g
7 g
Protein
3.4 g
15.3 g
Salt
0.16 g
0.72 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, sulphites, nut, soya, gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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!
3
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
4
While the tomatoes are in the oven, peel the garlic and chop it roughly
Grate the cheddar cheese
5
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
6
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
7
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
8
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