Tomato, mozzarella, and pesto candy cane recipe
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- Serves 6-8
- 20 mins to prepare and 2 mins to cook
- 297 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1235kJ 297.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 15.7gProtein 9.8gFibre 1.0g
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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
