Photo of Italian-style pesto salad by WW

Italian-style pesto salad

6
6
6
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Aubergine

1 medium, cut into 2 cm cubes

Courgette

1 medium, cut into 2 cm cubes

Red pepper(s)

2 medium, diced

Tesco Reduced Fat Red Pesto

60 g

Calorie controlled cooking spray

4 spray(s)

Ciabatta Bread

150 g, thickly sliced

Garlic

1 clove(s), halved

Spinach

100 g

Light Mozzarella

125 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line 1 large baking tray with baking paper. Cut the aubergine and courgette into 3cm cubes, then add to the trays, along with the diced peppers. Spoon over 30g reduced-fat red pesto, mist with cooking spray, then season and toss together.
  2. Roast for 35-40 minutes. Thickly slice 150g ciabatta and rub with the cut sides of 1 halved garlic clove, then cut into 2cm pieces. Mist with cooking spray, put onto a baking tray and bake alongside the veg for the final 10 minutes.
  3. Remove the croutons and veg from the oven and set aside to cool. In a bowl, toss the roasted veg with 30g reduced-fat red pesto and the spinach. Tear the mozzarella into pieces, then add to the salad.
  4. Season and store in airtight containers in the fridge until ready to eat, scattering over the croutons just before serving.