Caprese Style Mozzarella Salad and Pesto Dressing
with Roasted Potato, Ciabatta Croutons and Baby Plum Tomatoes
The quantities provided above are averages only.
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
Peel and grate the garlic (or use a garlic press).
Halve the ciabatta, spread over the garlic .
Cut the ciabatta into 2cm chunks.
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.
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.
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.
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!
