Roasted vegetable salad with Gorgonzola
Waitrose and Partners

Roasted vegetable salad with Gorgonzola

This tasty and colourful salad is a winner. If you're not a fan of blue cheese, this dish also works wonderfully with crumbled feta or griddled halloumi slices. 

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • 400g pack Mediterranean roasting vegetables
  • 1 Duchy Organic Large Vine Tomato, cut into chunks
  • 2 slice/s sourdough bread
  • 1 tbsp olive oil
  • 140g pack wild rocket
  • 3 tbsp aged balsamic & olive oil dressing
  • 100g Gorgonzola dolce


  1. Preheat the oven to 200°C, gas mark 6. Tip the vegetables and tomato onto a baking tray and roast for 25-30 minutes, turning them halfway through. Meanwhile, cut the bread into cubes and toss in the oil. Add to the tray of vegetables for the last 6-8 minutes of cooking, until crisp. Leave to cool a little.

  2. Tip the rocket onto a platter. Add the vegetables and bread cubes, drizzle over the dressing and gently toss everything together. Cut the Gorgonzola into chunks and scatter over the top. Serve immediately.

Cook’s tip

This is delicious with Crispy Potato Slices – cook according to pack instructions and serve on the side.


Typical values per serving when made using specific products in recipe


2,225kJ/ 534kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating