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Bacon and Mozzarella Salad
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Bacon and Mozzarella Salad

with roasted butternut

Bacon and butternut come together, along with creamy mozzarella, to create a salad that will knock your socks off.

Tags:
Calorie Smart
•Quick
•Eat Me First
Allergens:
Milk
•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Tomato

125 grams

Mozzarella

30 grams

Green Pesto

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

130 grams

Irish Bacon

300 grams

Diced Butternut Squash

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)1994 kJ
Energy (kcal)477 kcal
Fat33.6 g
of which saturates13.6 g
Carbohydrate21.1 g
of which sugars13.6 g
Dietary Fiber1.3 g
Protein24.5 g
Salt4.8 g
Potassium189.6 mg
Calcium8 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Roast the Butternut
1
  • 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.
Cook the Bacon
2
  • 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.
3
  • 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
4
  • Divide the salad between bowls.
  • Top with mozzarella, roasted butternut and bacon.
  • Drizzle the balsamic glaze over the top.
  • To finish, crack a little pepper on top.