First of all: it’s cassoulet like crème brulée. Second of all, it’s from the south of France so you know it’s bloody good eating. Creamy butter beans and delicious chunks of ciabatta form the base of this out-of-this-world food.
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.
bake-at-home ciabatta(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)
pepitas(May be present Milk, Sesame, Tree Nuts, Peanuts, Soy)
mixed salad leaves
Preheat the oven to 200°C/180°C fan-forced. Peel and finely slice the red onion. Peel and finely chop the garlic. Pick the thyme leaves. Slice the tomato into 5 mm slices. Pick the basil leaves.
Place a medium baking dish into the oven to heat up. Heat a medium frying pan over a medium-high heat. Add 1/3 of the olive oil and the red onion to the pan and cook for 5 minutes, or until softened. Add the garlic, thyme and dried oregano and cook for 1-2 minutes, or until fragrant. Add 1/2 of the balsamic vinegar and the brown sugar and stir to coat. Season with salt and pepper.
Drain and rinse the butter beans. Add the diced tomatoes and the butter beans to the same pan, season to taste with a pinch of salt and pepper and stir to combine. Remove from the heat and transfer the mixture to the preheated baking dish. Slice the bake-at-home ciabatta panini into 1 cm cubes. Top the cassoulet mixture with the tomato slices and ciabatta chunks (add as many or as little chunks as you like). Drizzle over 1/3 of the olive oil and bake in the oven for 20-25 minutes, or until lightly golden.
While the cassoulet is baking, heat a medium frying pan over a medium-high heat. Add the pepitas and toast, stirring often, for 2-3 minutes, or until golden.
In a medium bowl, combine the remaining balsamic vinegar and the remaining olive oil. Season to taste with salt and pepper. Add the mixed salad leaves and the toasted pepitas and toss to coat.
Top the tomato cassoulet with the basil leaves and drizzle with olive oil. Divide between plates and serve alongside the toasted pepita salad.