Roast Veggie & Garlic Crouton Salad
with Creamy Pesto, Parmesan & Almonds
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!
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.
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: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bag
baby spinach leaves
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, 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
Nutritional Values
Utensils
Instructions
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.
