with roasted butternut
Bacon and butternut come together, along with creamy mozzarella, to create a salad that will knock your socks off.
Allergens
Utensils
Tags
Tomato
2 unit(s)
Mozzarella
125 grams
Green Pesto
30 grams
Salad Leaves
40 grams
Balsamic Glaze
1 sachet(s)
Irish Bacon
130 grams
Diced Butternut Squash
300 grams
Ciabatta
2 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
- Lay the bacon in a single layer on another lined baking tray.
- Bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Chop the tomato into 2cm chunks.
- Drain and thinly slice the mozzarella.
- Once everything is ready toss the salad leaves and tomato with the pesto. Season to taste with salt and pepper.
- Thinly slice the ciabatta.
- Place a pan over medium-high heat with a drizzle of oil. Once hot, add the ciabatta and toast until golden, 2-3 mins.
- Divide the salad between bowls with the warm ciabatta on the side.
- Top with mozzarella, roasted butternut and bacon.
- Drizzle the balsamic glaze over the top.
- To finish, crack a little pepper on top.
2653
kJ
Energy (kJ)
634
kcal
Energy (kcal)
36.5
g
Fat
14.5
g
of which saturates
46.6
g
Carbohydrate
15.2
g
of which sugars
6.4
g
Dietary Fiber
29.5
g
Protein
0
mg
Cholesterol
6.07
g
Salt
