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Tomato, mozzarella, and pesto candy cane recipe
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Serve a showstopping Christmas side that's sure to impress with this colourful tomato and mozzarella salad presented in a festive candy cane shape. Just add a nutty walnut pesto and toasted French stick slices. See method
Ingredients
- 720g Tesco mozzarella
- 3 x 240g packs mozzarella
- 500g pack tomatoes on the vine
- ½ French stick, sliced and toasted, to serve
- sea salt, to serve (optional)
For the pesto
- 25g walnuts
- 40g basil, plus extra leaves to garnish
- 100ml olive oil
- 1 garlic clove
- 25g Tesco Italian Pecorino Cheese, grated
Each serving contains
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Energy
1235kj
297kcal
15%
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Fat
22g
31%
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Saturates
7g
34%
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Sugars
2g
2%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 15.7g
Protein 9.8g
Fibre 1g
Method
- For the pesto, heat a small frying pan over a low heat. Cook the walnuts over a low-medium heat, shaking the pan occasionally, until lightly toasted, then set aside to cool.
- Put the walnuts in a mini food processor with the remaining pesto ingredients and whizz until smooth. Season to taste.
- Slice the mozzarella and tomato. On a large board, alternate the mozzarella and tomato slices (use the larger central pieces) in a candy cane shape, spreading with a little pesto every now-and-then. Scatter with sea salt, if liked.
- Serve with the toasted French stick slices and any extra pesto on the side.
See more Christmas starter recipes