Panzanella-Style Salad & Basil Pesto

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook ciabatta, tossing, until golden and slightly crispy, 5-6 minutes. • Add garlic and the butter and cook, tossing, until fragrant, 1 minute. Season with salt and pepper.

• In a large bowl, combine basil pesto and a drizzle of balsamic vinegar. • To the bowl with the dressing, add snacking tomatoes, cucumber, spinach & rocket mix and croutons. Toss to combine. Season to taste.

TIP: Toss the salad just before serving to keep the leaves and croutons crisp.