Caprese Style 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.
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
32 grams
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 traces of: Nuts)
Not included in your delivery
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
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.
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.
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 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 2cm chunks.
Cut the lemon into wedges.
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.
When everything's ready, add the roasted potatoes, baby leaves 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!
