Solo: Spinach Caprese

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Solo: Spinach Caprese

Crunchy pork bangers, served with a spinach caprese salad, topped with pumpkin seeds and bocconcini.

Ingredients to serve 1

  • 2 x pork bangers
  • ½ tbsp x pumpkin seeds
  • 1 x tomato – dice (½ cm)
  • 50g x cherry tomatoes – slice in half
  • 20g x baby spinach
  • 5g x basil – slice thinly
  • ½ tsp x balsamic vinegar
  • 1 x bocconcini ball – tear & season
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Pork bangers (sausages): Place the bangers on a tin foil lined baking tray with a drizzle of olive oil. Place them in the oven and cook for 20-25 minutes until golden and cooked through.

Step 3

Pumpkin seeds: Place a small pan on high heat and dry toast the pumpkin seeds for 2 minutes until most of them have popped. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 4

Salad: In a bowl, mix together the tomatoes, cherry tomatoes, baby spinach and basil. Add a drizzle of balsamic vinegar and olive oil and season with salt and pepper to taste.

Step 5

Serve pork bangers with the spinach salad, topped with the pumpkin seeds and bocconcini.