Caprese Style Bacon Salad and Pesto Dressing
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Caprese Style Bacon Salad and Pesto Dressing

with Roast Potatoes, Ciabatta Croutons and Baby Plum Tomatoes

Welcome the sunshine with our summery Caprese Style Mozzarella Salad and Pesto Dressing. Filled with a taste of Italian sun, this salad is perfect for a lighter evening meal or to accompany a BBQ.

Allergens:
Cereals containing gluten
Milk
Egg
Mustard
Sulphites
Nuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

350 grams

Salad Potatoes

1 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

125 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella

(Contains Milk)

1 unit(s)

Lemon

32 grams

Fresh Pesto

(Contains Milk)

32 grams

Mayonnaise

(Contains Egg, Mustard)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

25 grams

Hazelnuts

(Contains Nuts May contain Nuts)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Dressing

½ tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2960 kJ
Energy (kcal)707 kcal
Fat39.7 g
of which saturates11.2 g
Carbohydrate65.9 g
of which sugars13.3 g
Protein26.1 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Grater
Large Salad Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Chop the salad potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, peel and grate the garlic (or use a garlic press). 

Halve the ciabatta and evenly spread over the garlic.

Cut the ciabatta into 2cm chunks.

3

Pop the ciabatta croutons onto a baking tray in a single layer. 

Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons and bacon lardons on the middle shelf until golden and crispy, 8-10 mins, then remove from the oven and set aside. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

4

Meanwhile, halve the baby plum tomatoes.

Drain and tear the mozzarella into 2cm chunks.

Cut the lemon into wedges.

5

In a large bowl, combine the pesto, mayo, sugar and oil for the dressing (see pantry for both amounts) along with a good squeeze of lemon juice. Season with salt and pepper and mix to combine.

Once combined, toss the tomatoes through the dressing.

6

When everything's ready, add the roasted potatoes, baby leaves, bacon and croutons to the salad bowl and toss until evenly coated in the dressing.

Share the salad between your serving bowls. Top with the mozzarella chunks.

Finish by drizzling over the balsamic glaze and sprinkling with the pumpkin seeds.

Enjoy!

7

Step 3 MOD: If you’re adding bacon, add it to the tray with the croutons. Bake for the same amount of time, then add to the salad in the final step. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.