
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



