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.
rosemary panini(ContainsGluten, SoyMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)
marinated goat cheese(ContainsMilk)
roasted almonds(ContainsTree NutsMay be presentMilk, Sesame, Tree Nuts, Gluten, Peanuts, Soy)
spinach & rocket mix
balsamic vinegar (for the onions)
balsamic vinegar (for the tomatoes)
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.