Roast Veggie & Garlic Crouton Salad
with Creamy Pesto, Parmesan & Almonds
- Gluten
- Soy
- Wheat
- Almond
- Milk
- Eggs
- Walnut
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Peanuts
- Soy
- Traces of Tree Nuts
- Macadamia
- Cashew
This solid salad is bursting with all the colours, flavours and textures. From the sweet and juicy cherry tomatoes, crisp baby broccoli and peppery rocket, to the crunchy ciabatta croutons, creamy pesto and sharp Parmesan, every bite is different - and delightful! This recipe is under 650kcal per serving. The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 punnet
Snacking Tomatoes
1
carrot
1
red onion
1
zucchini
1 sachet
garlic & herb seasoning
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 bag
baby spinach leaves
1 packet
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Halve the cherry/snacking tomatoes. Thickly slice the carrot and zucchini into half-moons. Thickly slice the red onion into wedges.
Place the prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with 1/2 the garlic & herb seasoning and season with salt. Toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, cut or tear the bake-at-home ciabatta into bite-sized chunks. Place on a second lined oven tray. Drizzle with olive oil, sprinkle with the remaining garlic & herb seasoning and season with salt and pepper. Toss to coat.
Bake the croutons until golden, 5-7 minutes.
When the roast veggies have cooled slightly, add the rocket leaves, croutons and a drizzle of balsamic vinegar to the oven tray and gently toss to combine.
Divide the roast veggie and garlic crouton salad between bowls. Sprinkle with the slivered almonds. Dollop the creamy pesto dressing over the salad. Serve topped with the grated Parmesan cheese.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious and refreshing, with a lovely balance of flavours and textures. Some suggested adding halloumi for extra taste.
- Ease of prep: Customers appreciated the straightforward, minimum-fuss preparation, with everything roasting in the oven for easy cooking.
- Suggestions: Several recommended adding protein like chicken or halloumi. Some preferred baby spinach over rocket for a milder flavour.
- Portions: While some found it filling, others felt it was light for a main meal and suggested adding extra vegetables.
- Leftovers: This salad works well served cold, and can be prepared in advance with dressings added just before serving.
