Pesto Beef Strip and Mozzarella Salad
with spinach and balsamic glaze
This spinach-based salad contains many exciting elements. Oregano-coated chicken provides protein while also creating a herbaceous taste that compliments the pesto dressing beautifully. Roasted pepper, juicy tomatoes and fresh mozzarella also make an appearance.
Tags:
Prepped in 10
•Quick
•Protein Rich
•Calorie Smart
•Quick Prep
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Total25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Irish Beef Strips
1 unit(s)
Bell Pepper
2 unit(s)
Tomato
125 grams
Mozzarella
(Contains: Milk)
30 grams
Green Pesto
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
60 grams
Baby Spinach
10 grams
Hazelnuts
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1957 kJ
Energy (kcal)468 kcal
Fat25.9 g
of which saturates10.5 g
Carbohydrate18.5 g
of which sugars10 g
Dietary Fiber4.1 g
Protein41.6 g
Cholesterol0 mg
Salt4.81 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.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Pop the pepper onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins total.
TIP: Use two baking trays if necessary.
2
- Season the chicken with oregano, salt, pepper and a drizzle of oil.
- When the pepper has cooked for 5 mins, add the chicken to the tray.
- Cook 12-15 mins more. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- Add the hazelnuts to the baking tray for the final 6-8 mins cooking time.
NOTE: Swapping to beef strips? Sear in a very hot pan for 2-3 mins before serving.
3
- Meanwhile, cut the tomato into 2cm chunks.
- Make your dressing by mixing pesto, ½ tsp sugar (per 2P), ¼ tsp salt (per 2P) and 2 tbsp oil (per 2P) in a large bowl.
- Add spinach, chicken, pepper and tomato to the dressing and toss to combine. Season to taste with salt and pepper.
- Bash the hazelnuts or roughly chop.
TIP: Allow the pepper and chicken to cool before adding to the salad.
4
- Divide the pesto chicken salad between bowls.
- Drain and tear the mozzarella then scatter it over the top.
- Crack some black pepper onto the cheese.
- Finish with a drizzle of balsamic glaze and a scattering of toasted hazelnuts.
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