Waitrose and Partners
Roasted vegetable salad with Gorgonzola

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,225kJ/ 534kcals

Fat

33g

Saturated Fat

12g

Carbohydrates

38g

Sugars

14g

Fibre

5.5g

Protein

18g

Salt

1.5g

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Overall rating (5/5)

5 out of 5 stars1 rating