Name: Green pasta salad with feta-avocado-dill dressing with roasted courgette, avocado and kalamata olives
Yield: 2
Cuisine: 0
Ingredients: 180 g Farfalle; Greek-style cheese; 1 piece Avocado; 30 g Kalamata olives; 1 piece Persian cucumber; 1 piece Courgette; 1 piece Lemon; 40 g Arugula; 1 piece Red onion; Garlic; 5 g Fresh dill; Fresh basil; Potato seasoning mix; Balsamic vinegar; 1 teaspoon Mustard; 2 teaspoon Honey [or plant-based alternative]; Extra virgin olive oil; Salt and pepper

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Recipes

Green pasta salad with feta-avocado-dill dressing

with roasted courgette, avocado and kalamata olives

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Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

90 g

Farfalle

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

Greek-style cheese

(Contains: Melk (inclusief lactose))

½ piece

Avocado

15 g

Kalamata olives

½ piece

Persian cucumber

½ piece

Courgette

½ piece

Lemon

20 g

Arugula

½ piece

Red onion

Garlic

2.5 g

Fresh dill

(May be present: Selderij)

Fresh basil

(May be present: Selderij)

Potato seasoning mix

Not included in your delivery

Balsamic vinegar

½ teaspoon

Mustard

1 teaspoon

Honey [or plant-based alternative]

Extra virgin olive oil

Salt and pepper

Nutrition Values

Energy (kJ)3394 kJ

Calories811 kcal

Fat41.8 g

Saturated Fat12.8 g

Carbohydrate78.8 g

Sugar15.4 g

Dietary Fiber7.9 g

Protein25.8 g

Salt2 g

Potassium566.3 mg

Calcium55 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 180 degrees Celcius. Boil plenty of salted water in a pot or saucepan for the pasta.
Cut the courgette into thin crescents and place them on one side of a parchment-lined baking sheet, leaving space for the onion on the other side.
Wash the lemon and zest it over the courgette. Then quarter the lemon and juice half a lemon wedge per person over the courgette.
Drizzle with extra virgin olive oil and season with salt and pepper.

Cut the onion into half rings and place them on the other side of the parchment lined baking sheet.
Drizzle with the balsamic vinegar and per person half a tsp of honey and mix well with the onion.
Bake the veggies in the oven for 15 - 20? minutes.
Cook the pasta, then drain, rinse with cold water and set aside.

To a tall container add, the dill, half of the feta, lemon juice, mustard, honey, evoo, half an avocado, some water or milk > kijken naar hoeveelheid evoo

Thinly slice the cucumber with a cheese slicer or mandolin.
Dice the rest of the avocado.
Roughly chop the Kalamata olives.

Add the arugula, pasta and cucumber to the salad bowl and mix well with the dressing.
Then crumble in the (REST OF THE) feta and add the avocado, Kalamata olives, roasted courgette and balsamic onion. Stir well.