Goat Cheese & Cherry Tomato Panzanella Salad
with Caramelised Onion & Almonds- Almond
Ingredients
1
Rosemary Panini
1 packet
Roasted almonds
(Contains: Almond; )
1
Cucumber
1
Red Onion
1 packet
baby spinach & rocket mix
1 packet
Snacking Tomatoes
1 packet
Goat Cheese
Nutrition Values
Cooking Steps
Preheat the oven to 220ºC/200ºC fan-forced. Slice the cherry tomatoes in half. Thinly slice the red onion. Tear or cut the rosemary panini into 1cm chunks. In a large bowl, combine the cherry tomatoes, red wine vinegar, oil from the goat cheese tub (1 tbs for 2 people / 2 tbs for 4 people) and a generous pinch of salt and pepper. Toss to coat.
Place the rosemary panini chunks on an oven tray lined with baking paper, drizzle with oil from the goat cheese tub and season with a pinch of salt and pepper. Bake for 5-7 minutes, or until golden and crispy.
While the croutons are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook for 5-6 minutes, stirring regularly until softened. Add the balsamic vinegar, the water and brown sugar and mix well. Cook for a further 3-5 minutes or until dark and sticky. Transfer to a small bowl.
Roughly chop the roasted almonds. Roughly chop the cucumber.
Add the spinach & rocket mix, cucumber and croutons to the large bowl with the cherry tomatoes and toss well to coat. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.
Divide the salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Top with the caramelised onions and sprinkle with the roasted almonds.
