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Rocket & Parmesan Side Salad

with Ciabatta Croutons and Balsamic Glaze

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

293 kcal

Protein

:

8.5g protein

Total

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Barley
Cereals containing gluten
Milk
Sulphites
Cereals containing gluten
Rye
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

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)1226 kJ

Energy (kcal)293 kcal

Fat13.1 g

of which saturates3.2 g

Carbohydrate29.8 g

of which sugars8.8 g

Dietary Fibre1.7 g

Protein8.5 g

Salt0.7 g

Potassium65.2 mg

Calcium43.2 mg

Iron0.3 mg

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

Utensils

•Baking Tray

•Medium Bowl

Instructions

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.

2

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

b) In a medium bowl, add the croutons, Parmigiano Reggiano, the rocket and the oil for the dressing (see pantry for amount). Toss to combine and season with salt and pepper, then pop into your serving bowl.

3

a) Top the rocket with the toasted pine nuts and drizzle over the balsamic glaze to finish.

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