Easy Double Tuscan-Style Beef & Panzanella Salad
with Croutons & Creamy Pesto Dressing
Bring some colour and crunch to your table with this simple yet satisfying salad. Beef strips tossed in an aromatic, herby spice blend team perfectly with crispy ciabatta chunks, vibrant veggies and a rich pesto dressing.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
500 g
Beef Strips
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1
Cucumber
1 sachet
Mediterranean Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Hazelnut, Milk, Soy, Sesame, Almond, Cashew, Macadamia, Brazil nut, Peanuts, Pecan, Pistachio, Walnut.)
1 packet
Snacking Tomatoes
Cooking Steps
• Thinly slice cucumber into half-moons. Cut tomato into thin wedges. • Cut bake-at-home ciabatta into slices. • In a medium bowl, combine Mediterranean seasoning (reserving a pinch for the dressing), beef strips and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Remove from heat, and add the honey, tossing to coat. Transfer to a bowl. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Meanwhile, toast or grill ciabatta to your liking, then cut or tear into bitesized chunks. • To a large bowl, add cucumber, tomato, mixed salad leaves, croutons, balsamic vinaigrette dressing, a drizzle of olive oil and the reserved Mediterranean seasoning. • Toss to coat and season to taste.
• Divide panzanella crouton salad between bowls. Top with Tuscan-style beef. • Drizzle with creamy pesto dressing. Enjoy!
