with avo and pesto
A classic caprese salad with a twist. This dish features traditional caprese elements with the welcome addition of Irish pork bacon.
Allergens
Tags
Tomato
2 unit(s)
Mozzarella
125 grams
Green Pesto
30 grams
Salad Leaves
40 grams
Balsamic Glaze
1 sachet(s)
Avocado
1 unit(s)
Irish Bacon
130 grams
Ciabatta
2 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the bacon rashers until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Transfer to a plate lined with kitchen paper.
- Meanwhile, chop the tomatoes into 2cm cubes and pop into a small bowl.
- Add the pesto and a drizzle of oil then gently stir to combine.
- Season with salt and pepper, then set aside.
- Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a board, face-down. Cut widthways into ½ cm thick slices.
- Drain the mozzarella and cut into ½ cm thick slices.
- Thinly slice the ciabatta widthways.
- Return the pan to medium heat with a drizzle of oil.
- Once hot, add the ciabatta slices and season with salt and pepper. Cook until warmed and slightly crispy, 2-3 mins.
- Layer salad leaves, avocado and mozzarella around the perimeter of each serving plate, alternating between the three to create a circular fanned-out pattern.
- Season with salt and pepper.
- Place the pesto tomatoes in the centre of the plate. Arrange the bacon slices on top.
- Finish by drizzling swirls of balsamic glaze onto the salad.
- Serve the ciabatta slices on the side.
2842
kJ
Energy (kJ)
679
kcal
Energy (kcal)
48.1
g
Fat
13.7
g
of which saturates
34.5
g
Carbohydrate
5.2
g
of which sugars
5.2
g
Dietary Fiber
28.2
g
Protein
0
mg
Cholesterol
5.33
g
Salt
