Roasted Pepper & Mozzarella Salad
with Baby Leaves and Pesto Dressing
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
2 unit(s)
Bell Pepper
(May contain 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
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Put the pepper 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. Then set aside and allow to cool, 5 mins.
a) Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta 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.
a) Meanwhile, drain and tear the mozzarella.
b) In a large bowl, combine the fresh pesto and the olive oil (see pantry for amount).
c) Add the baby leaf mix to the bowl and toss to coat in the dressing, then divide between your serving bowls.
d) Top the baby leaves with the mozzarella, roasted red pepper and croutons, then serve.
