Thai cucumber salad with sour chilli dressing
This healthy side salad is perfect for weeknight meals or laid back barbecues
Mediterranean slices
Serves 4
Easy
Prep:
Cook:
Keep sliced roasted peppers, puff pastry and artichokes in the freezer and you'll never be stuck for a smart starter again
Skip to ingredients
- 375g pack ready-rolled puff pastry
- 4 tbsp green pesto
- 140g frozen sliced roasted peppers
- 140g frozen artichokes(about 3 wedges per serving)
- 125g ball mozzarellaor 85g cheddar, grated
Nutrition: per serving
- kcal515
- fat33g
- saturates14g
- carbs42g
- sugars6g
- fibre3g
- protein16g
- salt1.98g
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don’t cut all the way through the pastry. Place on a baking sheet.
step 2
Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
step 3
Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.
