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One pot wonder
Ready in 15 minutes

Veggie Cobb Salad with Roasted Tomatoes

Hard-Boiled Eggs, Beets & Yogurt-Feta Dressing

Cooking time

15 minutes

Servings

2/4

Calories

470 /serving

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.

We will send you:

  • 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)

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

Sheet pan
Olive oil
Salt & pepper (S&P)
Aluminium foil
Total Fat
33 g
Saturated Fat
10 g
Sodium
800 mg
Total Carb
24 g
Sugars
10 g
Protein
21 g
Fibre
4 g
Preparation
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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.
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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.
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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.
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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!