Caprese Style Salad and Pesto Dressing

Name: Caprese Style Salad and Pesto Dressing with Roast Potatoes, Ciabatta Croutons and Baby Plum Tomatoes
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 350 grams Salad Potatoes; 1 unit(s) Garlic Clove**; 1 unit(s) Ciabatta; 125 grams Baby Plum Tomatoes; 1 ball(s) Mozzarella; 1 unit(s) Lemon; 32 grams Pesto; 32 grams Mayonnaise; 50 grams Baby Leaf Mix; 12 milliliter(s) Balsamic Glaze; 25 grams Hazelnuts; 1 tsp Sugar for the Dressing; ½ tbsp Olive Oil for the Dressing

with Roast Potatoes, Ciabatta Croutons and Baby Plum Tomatoes

Lily StevensPublished on April 10, 2024

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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.

Tags:

Veggie

•Climate Conscious

•New

Allergens:

Cereals containing gluten

•Milk

•Egg

•Mustard

•Sulphites

•Nuts

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.

Total35 minutes

Active 25 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

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

Nutritional information

Energy (kJ)2473 kJ

Energy (kcal)591 kcal

Fat30.2 g

of which saturates8.4 g

Carbohydrate65.5 g

of which sugars13.2 g

Protein19.6 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Bowl

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.