Pea, Bacon and Mozzarella Salad with Mint Pesto

clock 20 minutes + 10 minutes bowl Serves 4


  • 1 cup fresh mint
  • 1 clove of garlic, peeled
  • 1 Tbsp capers
  • ½ cup grated parmesan cheese
  • ¼ tsp salt
  • Freshly ground pepper
  • 4 rashers bacon
  • 2 cups peas, cooked
  • 100g cooked beans or snap peas
  • 1 ball mozzarella or 6 boccocini, torn into pieces
  • ¼ cup mint leaves for garnish
  • Zest and juice of half a lemon
  • 1/3 cup olive oil
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  • To make the pesto: place the mint, garlic, capers, lemon zest and juice, cheese, olive oil and salt and pepper into a blender. Whizz until well combined. Set aside.

  • Grill or fry the bacon until it is crispy. Cut into 2 cm lengths.

  • In a large bowl combine the peas, beans, mozzarella and bacon.

  • Drizzle over the pesto and mix through. Serve the salad on a platter and sprinkle over the mint leaves.

  • TIP: If you would like your pesto to last in the fridge for a couple of weeks, blanch the mint leaves before you blitz it and it will retain the vibrant green colour.

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