The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Italian-style Lemon Anchovy Salad with Cheese Crisps, Roast Asparagus & Pesto
This Italian-inspired salad pulls out all the stops. Think golden potatoes, tossed in creamy basil pesto. Seasonal roasted asparagus for extra crunch. Homemade cheese crisps, crumbled all over. Top it all of with our NEW responsibly-sourced anchovies, infused with vibrant lemon peel. It's sunshine in a bowl.
5 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 6 baby potatoes
- 1 shallot (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 100g anchovy fillets marinated with lemon peel (use half) (Fish) (anchovy fillets, sunflower oil, lemon peel, water, spirit vinegar, salt, citric acid)
- 20g rocket (use half)
- 1 handful of fresh basil (use half)
- 1 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 130g asparagus (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
Nutritional Information
Calories: 653
Protein: 22g
Carbs: 56g
Fat: 36g
Ingredients
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 20g rocket
- 1 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 130g asparagus
- 1 handful of fresh basil
- 100g anchovy fillets marinated with lemon peel (use half) (Fish) (anchovy fillets, sunflower oil, lemon peel, water, spirit vinegar, salt, citric acid)
- 1 shallot
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 6 baby potatoes
Nutritional Information
Calories: 498
Protein: 15g
Carbs: 32g
Fat: 34g
Italian-style Lemon Anchovy Salad with Cheese Crisps, Roast Asparagus & Pesto
This Italian-inspired salad pulls out all the stops. Think golden potatoes, tossed in creamy basil pesto. Seasonal roasted asparagus for extra crunch. Homemade cheese crisps, crumbled all over. Top it all of with our NEW responsibly-sourced anchovies, infused with vibrant lemon peel. It's sunshine in a bowl.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl & a grater
Roast the potatoes
- Halve the potatoes (quarter any large ones)
- Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15-20 mins
Make the cheese crisps
- Meanwhile, finely grate the cheese
- Add the cheese to the other lined baking tray, dividing it into 6 even circles (3 per person)
- Bake for 1-2 mins, until golden and crisp around the edges (these can burn quickly so keep an eye on them)
Finish the prep
- Thinly slice the shallot. Halve the tomatoes (quarter any larger ones). Thinly slice the olives. Drain the half pack of anchovies. Roughly chop the basil. Trim and cut the asparagus into thirds
Finish roasting
- After 15-20 mins, remove the potato tray from the oven and coat the potatoes in the pesto
- Add the asparagus to the tray and drizzle with 1 tbsp oil. Return to the oven and roast together for a further 10 mins, until the potatoes and asparagus are soft and golden
Assemble & plate up
- In the large bowl, combine the rocket, tomatoes, shallot, olives, pesto potatoes, basil, asparagus and maple mustard dressing. Mix well and season with salt and pepper
- Share the salad between bowls. Top with the anchovies and crumble over the cheese crisps
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