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.
Tuscan-style Tomato & Anchovy Salad with Roast Potatoes, Basil Pesto & Cheese Crisps
This Italian-inspired salad pulls 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 sustainably-sourced anchovies, infused with vibrant lemon peel. It's sunshine in a bowl.
Low sat fat
Serving size
Ingredients
- 200g baby tomatoes
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 40g rocket
- 2 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 (Fish) (anchovy fillets, sunflower oil, lemon peel, water, spirit vinegar, salt, citric acid)
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 shallot
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 12 baby potatoes
Nutritional Information
Calories: 422
Protein: 14g
Carbs: 31g
Fat: 26g
Tuscan-style Tomato & Anchovy Salad with Roast Potatoes, Basil Pesto & Cheese Crisps
This Italian-inspired salad pulls 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 sustainably-sourced anchovies, infused with vibrant lemon peel. It's sunshine in a bowl.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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
- Finely grate the cheese
- Shape the grated cheese into 8 even circles (2 per person) onto the other lined baking tray
- Bake for 1-2 mins, until golden and crisp around the edges (these can burn quickly so keep an eye on them)
Prep the veg & finish roasting
- Thinly slice the shallots. Halve the tomatoes. Thinly slice the olives. Drain the anchovies. Pick the basil leaves from the stalks and roughly chop. Trim and cut the asparagus into thirds
- After 15-20 mins, coat the potatoes in the pesto. Add the asparagus to the potato tray and drizzle with 1 tbsp oil
- Return the tray to the oven and roast together for a further 10 mins, until golden
Assemble the salad
- In the large bowl, combine the rocket, tomatoes, shallot, basil, olives, pesto potatoes, asparagus and maple mustard dressing and 1 tbsp olive oil. Mix well and season with salt and pepper
Plate up
- Serve the salad into bowls. Top with the anchovies. Crumble over the cheese crisps
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.