Our Plans
[XMAS] Panzanella Salad & Basil Pesto Dressing
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

[XMAS] Panzanella Salad & Basil Pesto Dressing

with Garlicky Croutons & Parmesan Cheese [M]

Allergens:
Gluten
Soy
Wheat
Milk

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.

Preparation Time20 minutes
DifficultyEasy

Ingredients

/ Serving 2 people

2

snacking tomatoes

2

cucumber

2

garlic

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1

basil pesto

(Contains Milk;)

2

spinach & rocket mix

Not included in your delivery

olive oil

butter

balsamic vinegar

sideBannerName

Nutritional Values

Energy (kJ)497 kJ
Calories0 kcal
Fat7 g
of which saturates2.8 g
Carbohydrate9 g
of which sugars1.2 g
Dietary Fibre0 g
Protein4.4 g
Cholesterol0 mg
Sodium179 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Halve snacking tomatoes. Thinly slice cucumber into rounds. Finely chop garlic. • Cut or tear bake-at-home ciabatta into bite-sized chunks.

2

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

3

• In a large serving bowl, combine basil pesto and a drizzle of vinegar. Season. • To the bowl with the dressing, add snacking tomatoes, cucumber, spinach & rocket mix and croutons. Toss to combine. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.

4

• Sprinkle over shaved Parmesan cheese to serve. Enjoy!