Caprese Style Mozzarella Salad and Pesto Dressing
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Caprese Style Mozzarella Salad and Pesto Dressing

with Roasted Potato, Ciabatta Croutons and Baby Plum Tomatoes

Tags:
Veggie
Under 650 calories
Allergens:
Cereals containing gluten
Milk
Nuts
Egg
Mustard
Sulphites

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

25 grams

Hazelnuts

(Contains Nuts May contain Nuts)

32 grams

Fresh Pesto

(Contains Milk)

32 grams

Mayonnaise

(Contains Egg, Mustard)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

½ tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

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Nutritional information

Energy (kJ)2472 kJ
Energy (kcal)591 kcal
Fat30.5 g
of which saturates8.3 g
Carbohydrate65 g
of which sugars13.2 g
Protein18.4 g
Salt1.63 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

Peel and grate the garlic (or use a garlic press). 

Halve the ciabatta, spread over the garlic .

Cut the ciabatta into 2cm chunks.

3

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

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

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

4

Meanwhile, halve the baby plum tomatoes.

Drain and tear the mozzarella into chunks.

Quarter the lemon into wedges. Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

5

In a large salad 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 toss the tomato through the dressing.

6

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

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

Finish by drizzling the balsamic glaze and sprinkling over the hazelnuts.

Enjoy!