Goat Cheese & Cherry Tomato Panzanella Salad

Name: Goat Cheese & Cherry Tomato Panzanella Salad with Caramelised Onion & Almonds
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 punnet cherry tomatoes; 1 unit red onion; 1 unit rosemary panini; 1 tub marinated goat cheese; 1 tbs balsamic vinegar (for the onions); 2 tsp water; 1 tsp brown sugar; 1 packet roasted almonds; 1 unit cucumber; 1 bag spinach & rocket mix; 2 tsp balsamic vinegar (for the tomatoes)

with Caramelised Onion & Almonds

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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:

Gluten

•Soy

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

1 unit

red onion

1 unit

rosemary panini

(Contains: Gluten, Soy; May be present: Eggs, Milk, Sesame, Tree Nuts, Lupin.)

1 tub

marinated goat cheese

(Contains: Milk;)

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Sesame, Peanuts, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

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 Values

per serving

Calories1810 kcal

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

•Chopping board

•Knife

•Large Bowl

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

•Small Bowl

Cooking Steps

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

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.

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.

Roughly chop the roasted almonds. Roughly chop the cucumber.

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.

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.