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Mozzarella, Roasted Pepper & Pesto Salad

Mozzarella, Roasted Pepper & Pesto Salad

with Crispy Croutons and Baby Leaves | Serves 2
4.5(21)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
464 kcal
Protein
: 
14.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

1 ball(s)

Mozzarella

(Contains: Milk)

64 grams

Fresh Pesto

(Contains: Milk)

100 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Olive Oil

Energy (kJ)1943 kJ
Energy (kcal)464 kcal
Fat31 g
of which saturates9.5 g
Carbohydrate31.4 g
of which sugars7.1 g
Dietary Fibre4.8 g
Protein14.3 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray

Instructions

Roast the Peppers
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve the peppers and discard the core and seeds. Slice into thin strips.

c) Put the peppers onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins. Once cooked, set aside and allow to cool, 5 mins.

Make the Croutons
2

a) Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta chunks onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

b) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside to cool, 5 mins.

Assemble and Serve
3

a) While everything bakes, drain and tear the mozzarella.

b) In a large bowl, combine the fresh pesto and the olive oil (see pantry for amount).

c) When you're ready to serve, add the baby leaf mix to the bowl and toss to coat in the dressing. Divide between 2 serving bowls.

d) Top the baby leaves with the mozzarella pieces, roasted red pepper and croutons to finish. 

Enjoy!

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