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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Marinated fig & mozzarella salad
Marinated fig & mozzarella salad
A star rating of 4.5 out of 5.11 ratings

This sourish marinade works really well with sweet figs and creamy mozarella - serve as a main or starter

Artichoke focaccia
Artichoke focaccia
A star rating of 4.9 out of 5.13 ratings

Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia

  • 2 x 135g ciabatta
    rolls
  • 90g salami
    slices
  • 60g mozzarella
    torn
  • 2 tbsp torn basil
  • 10 sundried tomatoes
  • 1 tbsp balsamic glaze

Nutrition: per serving

  • kcal527
  • fat36g
  • saturates14g
  • carbs25g
  • sugars4g
  • fibre2g
  • protein26g
  • salt3.1g
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Method

  • step 1

    Halve the ciabatta rolls and butter the bases, if you like. Lay the salami slices, mozzarella, basil and sundried tomatoes on top, and drizzle over the balsamic glaze. Close to serve.

Recipe from Good Food magazine, September 2016

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Comments, questions and tips (1)

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Overall rating

A star rating of 3.6 out of 5.3 ratings

Krazy

question

Have you got any swaps for the salami? I am not a veggie but I don't like salami or other spicy meats.

Thanks

goodfoodteam avatar
goodfoodteam

Thank you for your question. You could try this with prosciutto (dry-cured ham) or bresoala (air-dried beef), neither of which are spicy. Enjoy!

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