Anyone else a complete pesto addict? I cannot get enough of it…if it is ever on the menu, I want to make a quick pasta or even a panini, that is always my go to ingredient, and I usually always have it in the fridge. It is so easy to use and goes with so many different ingredients. Anyway, that is obviously where this recipe came from. One of my favourite combinations ever is tomato, mozzarella and pesto. It is such a simple flavour, and really easy to put together. Jacket potatoes are also one of my favourite things, and for some reason I have been eating a lot of them recently. So naturally, two of my favourite combinations came together. To compliment this, I wanted to make more of a Summery salad. And when I think of Summery salad, I always then stray towards lemon. I mean I love lemon all year round, but in the Summer it is the perfect addition with pretty much everything. So this recipe really is something I love to eat, and as it is so easy to make, I have been making a lot! It is also very much a traditional recipe, but sort of twisted and made more in a less conventional way.

This recipe is a real labour of love. It consists of so many individual ingredients that I love, that really do come together beautifully. It is easy to make, and just something a little different, which we are always after when making food at home. Let’s be honest, it can sometime get a little repetitive.

Skill: Easy

Prep Time: 10 minutes

Cooking Time: 1.25 hrs

Ingredients (for one):

*this recipe is kind of for one, however the salad is quite big and so is the potato, so really it probably would be enough for two!

1 Large Baking Potato // 2tbsp Green Pesto // 2 Medium Tomatoes, chopped // 1 Mozzarella Ball, cubed // Rocket for Two // 100g Pancetta // 1 Lemon // ¼ Full Cucumber, diced


Pre-heat the oven to 200 degrees’ fan (220 normal). Place inserts in the potato and put in the oven once it is up to temperature. It needs to cook for an hour.

When the potato is around 15 minutes away from being cooked, you can start to prepare the other ingredients. In a bowl, mix thoroughly the tomatoes and pesto. Remove the potato from the oven. On a baking tray, place a large piece of foil flat. Put the potato on it and half it so you can put the mixture in the middle. Place the tomatoes and pesto in the middle topped with the mozzarella. I leave a little aside as it is really nice to have to cold in the salad. Pick the foil up around the edges and fold at the top so that it is all held together. Place back in the oven for 15 minutes.

To make the salad, place the rocket, cucumber and any leftover mozzarella in a bowl. In a small pan or frying pan, heat a little oil and cook the pancetta on a medium heat until crispy. Once cooked, pour all of it over the salad as well as the oil. Not the best thing for your heart, but it tastes good. Squeeze the lemon juice over and mix everything together.

Serve up!


This recipe is entirely my own.


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