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Tapas Style Mozzarella & Med Veg Side Dish

Tapas Style Mozzarella & Med Veg Side Dish

Serves 2 | with Pepper, Red Onion, Tomato and Pine Nuts

Recipe Development TeamUpdated on September 02, 2024

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Bring flavours of the Mediterranean to mealtimes with this tasty tapas style side dish, complete with roasted vegetables and creamy mozzarella. Finish with pine nuts and a drizzle of balsamic glaze for a delicious side dish to elevate any meal.

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

300 grams

Mixed Peppers and Red Onion

125 grams

Baby Plum Tomatoes

15 grams

Pine Nuts

1 bunch(es)

Chives

1 ball(s)

Mozzarella

(Contains: Milk)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Nutritional information

Energy (kJ)957 kJ

Energy (kcal)229 kcal

Fat13.3 g

of which saturates6.1 g

Carbohydrate15.5 g

of which sugars13.2 g

Protein11.8 g

Salt0.3 g

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

Utensils

•Baking Tray

•Pan

Instructions

Into the Oven

1

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

b) Pop the mixed peppers and red onions onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

c) When the oven is hot, roast your vegetables on the top shelf until lightly charred and tender, 20-22 mins.

Roast and Toast

2

a) Meanwhile, halve the baby plum tomatoes and season with salt.

b) When the veg has been in the oven for 10-12 mins, remove the tray from the oven and add the tomatoes. Return to the oven and roast for the remaining 10 mins, until the tomatoes have softened.

c) While the veg roasts, heat a small frying pan on medium heat (no oil). 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.

Finish and Serve

3

a) Roughly chop the chives (use scissors if easier).

b) Drain and tear the mozzarella into pieces.

c) Once roasted, stir the mozzarella and three quaters of the chives through the veg, then transfer to a sharing bowl.

d) Drizzle over the balsamic glaze. Sprinkle over the toasted pine nuts and remaining chives to finish.

Enjoy!

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