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Pesto Dressed Mozzarella & Roasted Pepper Salad

Pesto Dressed Mozzarella & Roasted Pepper Salad

Serves 2 | with Croutons, Baby Plum Tomatoes and Baby Leaves
4.5(129)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
479 kcal
Protein
: 
17g 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)

125 grams

Baby Plum Tomatoes

64 grams

Pesto

(Contains: Milk)

100 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Olive Oil

Energy (kJ)2003 kJ
Energy (kcal)479 kcal
Fat32.2 g
of which saturates9.7 g
Carbohydrate33.7 g
of which sugars10 g
Dietary Fibre5.6 g
Protein17 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray

Instructions

PDF
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 into pieces. Halve the baby plum tomatoes.

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

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

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

Enjoy!

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