Truffle Mozzarella & Courgette Caprese with Quinoa Salad & Balsamic Glaze

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (3 Nights For 4) on Sunday, October 2, 2022.

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Enjoy this fresh Mediterranean-inspired meal that's packed full of flavour. In this special weeknight dinner, you will be tucking into truffle mozzarella made right here in New Zealand by our friends at Il Casaro.

Ingredients

Quinoa

100g baby spinach
100g red quinoa

Courgette

4 Tbsp vegan basil pesto
2 courgette, peeled into ribbons

To Serve

50g balsamic glaze
1 pack cherry tomatoes, halved
200g truffle mozzarella, torn

Capsicum

1 pack sliced almonds
2 capsicum, cut into wedges
1 tsp oil

Steps

Bring a large pot of salted water to the boil.
Once pot of water is boiling, add quinoa and simmer for 15-20 minutes, or until tender with a slight bite. Drain, rinse under cold water, then drain again. Return to pot and toss through baby spinach. Season to taste with salt and pepper.
Slice capsicum into thick wedges. Heat oil in a large frypan on high heat. Cook capsicum with a pinch of salt for 5-6 minutes, tossing occasionally, until tender and lightly charred. Add almonds to pan and cook for a further 1-2 minutes, tossing often, until almonds are golden. Remove from heat and set aside.
Peel courgette into ribbons (see tip) and toss in a large bowl with basil pesto. Season to taste with salt and pepper.
Tear mozzarella into large chunks and halve tomatoes. Season both lightly with salt.
Quinoa with courgette, capsicum, mozzarella and tomatoes. Drizzle over balsamic glaze.

Nutritional Information

Energy	1851 kj 442 kcal
Protein	25.1g
Carbohydrate	25.1g
Fat	24.3g