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Our take on a classic caprese salad.

Tags:
Veggie
Calorie Smart
Allergens:
Milk
Sulphites
Total Time10 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Tomato

125 grams

Mozzarella

(Contains Milk)

1 sachet(s)

Green Pesto

(Contains Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

1 unit(s)

Avocado

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)2002 kJ
Energy (kcal)479 kcal
Fat39.3 g
of which saturates11.5 g
Carbohydrate19.1 g
of which sugars8.7 g
Dietary Fiber0 g
Protein16.4 g
Cholesterol0 mg
Salt1.34 g
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.

Instructions

1
  • 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.
2
  • Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a board, face-down. Cut withways into ½ cm thick slices.
  • Drain the mozzarella and cut into ½ cm thick slices.
3
  • Layer the salad leaves, avocado and mozzarella around the perimeter of your 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.
  • Finish by drizzling swirls of balsamic glaze onto the salad.