Panzanella Salad & Basil Pesto Dressing
with Garlic Croutons & Parmesan Cheese | Serves 4+
Add an elegant taste of Italy to your Christmas table with this rich salad scattered with golden croutons and tossed in a scrumptious pesto dressing.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 packet
Cherry Tomatoes
1
Cucumber
1
Ciabatta
(Contains: Soy, Gluten(Wheat); May be present: Eggs, Sesame, Milk, Almond, Hazelnut)
1 packet
Plant-Based Basil Pesto
(Contains: cashews; May be present: Eggs, Sesame, Milk, Gluten, Fish, Soy)
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Eggs, Sesame, Milk, Almond, Gluten, Soy, Fish, Cashew)
1 packet
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Halve cherry tomatoes. Thinly slice cucumber into rounds. • Cut or tear ciabatta into bite-sized chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook ciabatta until golden and slightly crispy, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Season with salt and pepper.
• In a large bowl, combine plant-based basil pesto, balsamic glaze and a drizzle of olive oil. Season. • Add cherry tomatoes, cucumber, rocket leaves and garlic croutons. Toss to combine.
TIP: Toss the salad just before serving to keep the croutons crisp!
• Transfer to a serving bowl. • Sprinkle grated Parmesan cheese over salad to serve. Enjoy!
