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Mozzarella with tomato salsa

grilled courgette freekeh and basil drizzle

Ready in around 15 mins

RECIPE FACT:
A remake of the classic Caprese salad, created to represent the colours of the Italian flag; green, white and red.
Nutritional Info:
  • Energy: 2409kj (575Kcal)
  • Protein: 23g
  • Carbohydrate: 36g
  • Fat: 35g
  • Contains: Milk, Gluten, Sulphites, Tree Nuts, Sesame
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO MAKE THE TOMATO SALSA:

    Cut the tomato into 1 cm cubes and place in a small bowl. Remove the basil leaves from their stalks, roughly tear and place in the bowl with the tomato. Drizzle with olive oil, season with salt and peeper and stir to combine. Drain the mozzarella and set aside till serving.

  • 2. TO COOK THE COURGETTE AND FREEKEH:

    Cut the courgette into 1 cm cubes. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the courgette and cook for 2-3 mins. Open the bag of steamed freekeh squeezing gently on the bag to break up any large clumps. Add to the pan, season with salt and cook for 2-3 mins. Add to a salad bowl and allow to cool. Just before serving, add the mizuna, pour in half the basil dressing and toss to combine.

  • TO SERVE:

    Spoon courgette freekeh onto plates. Tear the mozzarella into pieces and place on top of the freekeh. Spoon on the tomato salsa and sprinkle with savoury pistachio granola. Drizzle over remaining basil dressing.

Ingredients In your box:
  • 1 pot of fresh mozzarella
  • 1 bag of steamed freekeh
  • 1 pot of basil dressing
  • 1 sachet of savoury pistachio granola
  • 1 tomato
  • 1 courgette
  • 1 bag of mizuna
  • 1 bag of basil

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