recipes
Panzanella Salad
A tasty combination of salad greens, roasted tomatoes and crispy flavoured pita bread.
serves 4
15 min prep
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ingredients
| 2 pita breads 2 tablespoons Leggo's Pesto - Sun Dried Tomato 2 tablespoons shredded parmesan 10 baby roma tomatoes, halved lengthwise 140g mixed salad greens Cucumber, sliced Dressing: 1 tablespoon white balsamic vinegar 2 teaspoons virgin olive oil |
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instructions
step 1
Lightly spread pita breads with half the Leggo's Pesto, sprinkle with parmesan cheese and place on baking tray. Place tomatoes on a baking tray cut side up and lightly spray with oil and season freshly ground black pepper. Bake both in a preheated oven at 220°C for 5-7 minutes. Remove and allow to cool, cut pita breads into bite size wedges.
step 2
Arrange salad greens on a serving plate, top with cucumber, tomatoes and bread wedges.
step 3
Combine remaining pesto with balsamic vinegar and oil, mix well and drizzle over salad.
recipe tip
Thinly sliced sour dough bread stick can be substituted for pita bread.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 604kJ (144Cal) | 326kJ (78Cal) |
| Protein | 5.1g | 2.8g |
| Fat - Total | 5.9g | 3.2g |
| - Saturated | 1.3g | 0.7g |
| Carbohydrate | 16.7g | 9.0g |
| - Sugars | 5.2g | 2.8g |
| Dietary Fibre | 2.4g | 1.3g |
| Sodium | 285mg | 154mg |
| Potassium | 376mg | 203mg |
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Panzanella Salad
Panzanella Salad
A tasty combination of salad greens, roasted tomatoes and crispy flavoured pita bread.
ingredients
2 pita breads
2 tablespoons Leggo's Pesto - Sun Dried Tomato
2 tablespoons shredded parmesan
10 baby roma tomatoes, halved lengthwise
140g mixed salad greens
Cucumber, sliced
Dressing:
1 tablespoon white balsamic vinegar
2 teaspoons virgin olive oil
instructions
step 1
Lightly spread pita breads with half the Leggo's Pesto, sprinkle with parmesan cheese and place on baking tray. Place tomatoes on a baking tray cut side up and lightly spray with oil and season freshly ground black pepper. Bake both in a preheated oven at 220°C for 5-7 minutes. Remove and allow to cool, cut pita breads into bite size wedges.
step 2
Arrange salad greens on a serving plate, top with cucumber, tomatoes and bread wedges.
step 3
Combine remaining pesto with balsamic vinegar and oil, mix well and drizzle over salad.
serves 4 15 min prep recipe tip
Thinly sliced sour dough bread stick can be substituted for pita bread.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au