Spring Panzanella Salad

Name: Spring Panzanella Salad with Garlic Croutons and Pesto Dressing
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Baking Potato; 1 unit(s) Red Onion; 1 sachet(s) Dried Oregano; 1 unit(s) Garlic Clove**; 1 unit(s) Ciabatta; 1 unit(s) Courgette; 80 grams Tenderstem® Broccoli; 32 grams Fresh Pesto; 1 unit(s) Lemon; 50 grams Baby Leaf Mix; 50 grams Greek Style Salad Cheese; 1 tbsp Oil for the Croutons; 1 tbsp Honey; 1.5 tbsp Olive Oil for the Dressing

with Garlic Croutons and Pesto Dressing

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This delicious Spring Panzanella Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Milk

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.

Total45 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Baking Potato

1 unit(s)

Red Onion

1 sachet(s)

Dried Oregano

1 unit(s)

Garlic Clove**

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

1 unit(s)

Courgette

(May contain traces of: Celery)

80 grams

Tenderstem® Broccoli

32 grams

Fresh Pesto

(Contains: Milk)

1 unit(s)

Lemon

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Oil for the Croutons

1 tbsp

Honey

1.5 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2314 kJ

Energy (kcal)553 kcal

Fat24 g

of which saturates6.8 g

Carbohydrate74.3 g

of which sugars18.5 g

Dietary Fibre10.7 g

Protein15.2 g

Salt1.6 g

Calcium33.5 mg

Iron0.9 mg

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

Utensils

•Baking Tray

•Peeler

•Garlic Press

•Large Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potato into 2cm chunks (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the potatoes and onion onto a large baking tray. Drizzle with oil, add the dried oregano and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Tear the ciabatta into roughly 2cm chunks and pop onto a baking tray in a single layer.

Drizzle with the oil for the croutons (see pantry for amount), spread over the garlic, then season with salt and pepper. Toss to coat well.

Bake the garlic croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre. Set aside for now.

When the veg has 10-12 mins of roasting time left, add the broccoli to the baking tray.

Toss to combine with the onion and potatoes, then return the veg to the middle shelf of the oven for the remaining time until cooked.

Meanwhile, add the pesto to a large bowl. Pour in the honey and olive oil for the dressing (see pantry for both amounts), then squeeze in the lemon juice. Stir until combined.

Taste the pesto dressing and season with salt and pepper if needed.