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Veggie cobb saladwith roasted tomatoes - Extra large standard

Veggie Cobb Salad with Roasted Tomatoes

Hard-Boiled Eggs, Beets & Yogurt-Feta Dressing

470 cals

15 mins

Description

This Cobb comes out on top. Creatively stocked with veggies, it delivers all the comforts of the American restaurant classic minus the meat. Showcase tomatoes in a quick confit treatment, cut into wedges and oven-broiled to concentrate the naturally sweet flavours. Sting strips of beets with vinegar, and toss them with the requisite hard-boiled eggs and crunchy croutons on a base of baby greens. A delish dressing of crumbled feta and yogurt meets all your tangy-creamy expectations.

Contains:

Eggs, Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 2 Tomatoes

  • 150g Matchstick beets

  • 15ml White vinegar

  • 25g Croutons

  • 60g Feta

  • 100g Greek yogurt

  • 2 Hard-boiled eggs

  • 6g Pepper-Upper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, paprika, turmeric, cayenne pepper, smoked paprika)

Nutrition

Total fat

33g

Saturated Fat

10g

Sodium

800mg

Total carbs

24g

Sugar

10g

Protein

21g

Fibres

4g

Recipe Instructions

Veggie Cobb Salad with Roasted Tomatoes - Step #1 Broil the tomatoes
Step 1: Broil the tomatoes
Preheat the oven to broil. Halve the tomatoes lengthwise; cut each half into 3 wedges. On a foil-lined sheet pan, toss with a drizzle of olive oil, ½ the spices and S&P. Arrange, skin-sides down, and broil, 3 to 5 min., until just beginning to brown. Set aside to cool.
Veggie Cobb Salad with Roasted Tomatoes - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, quarter the eggs lengthwise; season with ½ the remaining spices and S&P. In a medium bowl, combine the beets, vinegar, 1 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
Veggie Cobb Salad with Roasted Tomatoes - Step #3 Make the dressing
Step 3: Make the dressing
In a second medium bowl, crumble ½ the cheese. Add 2 tbsp olive oil, 1 ½ tbsp water (double both for 4 portions), the yogurt and S&P; stir well.
Veggie Cobb Salad with Roasted Tomatoes - Step #4 Plate your dish
Step 4: Plate your dish
Divide the baby greens between your bowls. Top, side by side, with the eggs, tomatoes, croutons and beets. Drizzle with the dressing. Garnish with the remaining cheese. Bon appétit!