Caprese Inspired Mozzarella and Tomato Salad
with Serrano Ham, Pine Nuts and Fresh Pesto | Serves 1
This is an extra special twist on the classic Caprese. Adding salty Serrano ham, vibrant fresh pesto and a generous sprinkle of toasted pine nuts, it's a summer salad that's sure to brighten up any lunchtime!
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
15
Cider Vinegar
(Contains Sulphites)
1
Medium Tomato
1
Mozzarella
(Contains Milk)
2
Serrano Ham
15
Pine Nuts
50
Baby Leaf Mix
32
Fresh Pesto
(Contains Milk)
Not included in your delivery
½
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) In a large bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with a pinch of salt and pepper.
b) Cut the tomato into 1cm pieces and add it to the dressing.
c) Drain and tear the mozzarella. Pat dry with kitchen paper.
d) Tear the Serrano ham into bite-sized pieces.
a) If you'd prefer toasted pine nuts, heat a frying pan on medium heat (no oil).
b) Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
c) Remove from the heat.
a) Add the mozzarella, baby leaf mix and Serrano ham to the tomato bowl. Toss together, then transfer to your serving bowl.
b) Spoon over the pesto.
c) Scatter over the pine nuts to finish.
Enjoy!
