Parmigiano Pine Nut Side Salad and Garlic Bread
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Parmigiano Pine Nut Side Salad and Garlic Bread

Parmigiano Pine Nut Side Salad and Garlic Bread

Sharing Dish | with Rocket and Balsamic Glaze

Homemade ciabatta croutons and pine nuts give this rocket side salad a special crunch. Top with Parmigiano Reggiano and balsamic glaze for a dish which is simple but sure to impress guests.

Allergens:
Cereals containing gluten
Milk
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Demi Garlic Baguettes

(Contains Cereals containing gluten May contain Sesame)

15 grams

Pine Nuts

20 grams

Parmigiano Reggiano

(Contains Milk)

40 grams

Wild Rocket

24 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

sideBannerName

Nutritional information

Energy (kJ)2003 kJ
Energy (kcal)479 kcal
Fat28.3 g
of which saturates7.7 g
Carbohydrate49.5 g
of which sugars9.8 g
Protein12.6 g
Salt1.09 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Bowl

Instructions

Bring on the Garlic Bread
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Place the garlic baguettes on a medium baking tray.

c) Bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

Toast the Pine Nuts
2

a) Meanwhile, heat a small frying pan on medium heat (no oil).

b) Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

c) In a medium bowl, add the Parmigiano Reggiano, rocket and olive oil for the dressing (see pantry for amount).

d) Season with salt and pepper, toss to combine, then transfer to a large serving dish.

Finish and Serve
3

a) Scatter the toasted pine nuts over the salad.

b) Drizzle over the balsamic glaze.

c) Serve alongside your garlic breads to finish.

Enjoy!

Meal right image

Explore Similar Recipes

Meal left image