1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Avocado
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
32 grams
Fresh Pesto
(Contains: Milk)
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.
b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside to cool, 5-10 mins.
a) Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
b) Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh.
a) In a large bowl, combine the ranch dressing and fresh pesto.
b) When you're ready to serve, add the baked croutons, baby gem lettuce and avocado, then toss to combine.
Enjoy!