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Italian Recipes

Parmigiano, Pine Nut & Wild Rocket Side Salad

Parmigiano, Pine Nut & Wild Rocket Side Salad

Parmigiano, Pine Nut & Wild Rocket Side Salad

with Ciabatta Croutons and Balsamic Glaze | Perfect for sharing

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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.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Milk

•Sulphites

The quantities provided above are averages only.

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.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

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

Nutritional information

Energy (kJ)1083 kJ

Energy (kcal)259 kcal

Fat13.1 g

of which saturates3.2 g

Carbohydrate27.5 g

of which sugars6.8 g

Protein8.5 g

Salt0.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Pan

Instructions

Make your Croutons

1

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.

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 baked croutons, 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 to finish.

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