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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.
1
Snacking Tomatoes
1
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;)
1
Spinach & Rocket Mix
1
Parmesan Cheese
(Contains Milk;)
olive oil
butter
(Contains Milk;)
balsamic vinegar
• Halve snacking tomatoes. Thinly slice cucumber into rounds. Finely chop garlic. • Cut or tear bake-at-home ciabatta into bite-sized chunks.
• 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 serving bowl, combine basil pesto and a drizzle of balsamic vinegar. Season. • Add snacking tomatoes, cucumber, spinach & rocket mix and croutons to the dressing. Toss to combine. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.
• Sprinkle with Parmesan cheese to serve. Enjoy!