Goat Cheese & Cherry Tomato Panzanella Salad

Name: Goat Cheese & Cherry Tomato Panzanella Salad with Caramelised Onion & Almonds
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 punnet cherry tomatoes; 1 unit onion; 1 unit Rosemary Panini; 1 packet goat cheese; 4 tsp balsamic vinegar (for the onion); 2 tsp water; 1 tsp brown sugar; 1 packet roasted almonds; 1 unit cucumber; 1 bag salad leaves; 2 tsp balsamic vinegar (for the tomatoes)

with Caramelised Onion & Almonds

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We've turned this classic Italian salad into a main course marvel that's perfect for summer! With golden croutons, marinated goat cheese and loads of flavour from the caramelised onions and roasted almonds, this meal is light, fresh and just right.

Allergens:

Gluten

•Soy

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

1 unit

onion

1 unit

Rosemary Panini

(Contains: Gluten, Soy, Milk; May be present: Eggs, Sesame, Peanuts, Tree Nuts. )

1 packet

goat cheese

(Contains: Milk; )

1 packet

roasted almonds

(Contains: Almond; )

1 unit

cucumber

1 bag

salad leaves

Not included in your delivery

olive oil

4 tsp

balsamic vinegar (for the onion)

2 tsp

water

1 tsp

brown sugar

2 tsp

balsamic vinegar (for the tomatoes)

Nutrition Values

/ per serving

Calories2060 kcal

Fat26.1 g

of which saturates8.4 g

Carbohydrate41.1 g

of which sugars13.4 g

Protein19.4 g

Sodium515 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Chopping board

•Knife

•Large Bowl

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

•Small Bowl

Cooking Steps

Preheat the oven to 220°C/200°C 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, balsamic vinegar (for the tomatoes), olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) and a generous pinch of salt and pepper. Toss to coat. Set aside.

Place the rosemary panini chunks on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Bake for 5-7 minutes, or until golden and crisp.

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 (for the onions), 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.