Goat Cheese & Cherry Tomato Panzanella Salad

Goat Cheese & Cherry Tomato Panzanella Salad

with Caramelised Onion & Almonds

Rate this recipe
Download the recipe
Read more

We've turned this classic Italian salad into a main course marvel that's perfect for summer! With golden croutons, marinated goat cheese and loads of flavour from the caramelised onions and roasted almonds, this meal has is light, fresh and just right.

Tags:Low Calorie
Allergens:GlutenSoyaMilkTree Nuts
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 punnet

cherry tomatoes

1 unit

red onion

1 unit

rosemary panini

(ContainsGluten, SoyaMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)

1 tub

marinated goat cheese

(ContainsMilk)

1 packet

roasted almonds

(ContainsTree Nuts)

1 unit

cucumber

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

1 tbs

balsamic vinegar (for the onions)

2 tsp

water

1 tsp

brown sugar

2 tsp

balsamic vinegar (for the tomatoes)

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)1810 kJ
Fat21.4 g
of which saturates5.2 g
Carbohydrate40.7 g
of which sugars12.9 g
Protein14.8 g
Sodium552 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Large Bowl
Baking Paper
Baking Tray
Medium Non-Stick Pan
Small Bowl
InstructionsPDF
Instructions
Prep
Prep
1

Preheat the oven to 220°C/200°C fan-forced. Slice the cherry tomatoes in half. Thinly slice the red onion. Tear or cut the rosemary panini into 1cm chunks. In a large bowl, combine the cherry tomatoes, balsamic vinegar (for the tomatoes), oil from the goat cheese tub (1 tbs for 2 people / 2 tbs for 4 people) and a generous pinch of salt and pepper. Toss to coat. Set aside

croutons
croutons
2

Place the rosemary panini chunks on an oven tray lined with baking paper, drizzle with oil from the goat cheese tub and season with a pinch of salt and pepper. Bake for 5-7 minutes, or until golden and crisp.

caramelise
caramelise
3

While the croutons are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook for 5-6 minutes, stirring regularly until softened. Add the balsamic vinegar (for the onions), the water and brown sugar and mix well. Cook for a further 3-5 minutes or until dark and sticky. Transfer to a small bowl.

prep
prep
4

Roughly chop the roasted almonds. Roughly chop the cucumber.

Toss
Toss
5

Add the spinach & rocket mix, cucumber and croutons to the large bowl with the cherry tomatoes and toss well to coat. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.

serve
serve
6

Divide the salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Top with the caramelised onions and sprinkle with the roasted almonds.