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Italian Recipes

Caprese Salad with Falafel

Caprese Salad with Falafel

Caprese Salad with Falafel

with avo and pesto

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A classic caprese salad with a twist. This dish features traditional caprese elements with the welcome addition of Irish pork bacon.

Tags:

Quick

Allergens:

Milk

•Sulphites

•Wheat

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

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)

1 unit(s)

Avocado

160 grams

Falafel

(May be present: Soya, Cereals containing gluten, Mustard)

2 unit(s)

Ciabatta

(Contains: Wheat May be present: Soya, Cereals containing gluten, Egg, Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2780 kJ

Energy (kcal)664 kcal

Fat39 g

of which saturates11.3 g

Carbohydrate56.9 g

of which sugars8.2 g

Dietary Fiber9.4 g

Protein24 g

Salt4.3 g

Trans Fat3.1 g

Potassium631.8 mg

Calcium22.3 mg

Iron0.6 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.

Cooking Steps

Fry the Bacon

1

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.

NOTE: Swapping to falafel? Fry in the hot pan until browned, 3-5 mins.

Get Prepped

2

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.

Finishing Touches

3

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.

Assemble the Salad

4

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.

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