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Bacon and Mozzarella Salad

Bacon and Mozzarella Salad

with roasted butternut

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

Tags:

Eat Me First

•Calorie Smart

•Quick

Allergens:

Milk

•Sulphites

•Cereals containing gluten

•Wheat

•Milk

•Soya

•Cereals containing gluten

•Egg

•May contain traces of allergens

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Tomato

125 grams

Mozzarella

(Contains: Milk)

30 grams

Green Pesto

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

130 grams

Irish Bacon

300 grams

Diced Butternut Squash

2 unit(s)

Ciabatta

(Contains: Milk, Soya, Cereals containing gluten, Egg, May contain traces of allergens, Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2653 kJ

Energy (kcal)634 kcal

Fat36.5 g

of which saturates14.5 g

Carbohydrate46.6 g

of which sugars15.2 g

Dietary Fiber6.4 g

Protein29.5 g

Salt6.1 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

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.

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.
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.

4

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.

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