Zhoug, Feta & Baby Plum Tomato Salad
with Ciabatta Croutons
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.
Ingredients
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
50 grams
Zhoug Style Paste
190 grams
Baby Plum Tomatoes
50 grams
Baby Leaf Mix
100 grams
Feta Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Tear the ciabatta into roughly 2cm chunks.
c) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and dirzzle over half the zhoug style paste. Toss to coat well.
d) When the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Whilst the croutons bake, halve the baby plum tomatoes.
b) In a large serving dish, add the premium baby leaf and chopped baby plum tomatoes.
a) When you're ready to serve, drizzle the remaining zhoug style paste over the baby leaf and tomato.
b) Crumble over three-quarters of the feta.
c) Add the baked croutons, then toss to coat everything well in the zhoug style paste.
d) Crumble over the remaining feta to finish.
Enjoy!
