Roast Veggie & Cheesy Crouton Salad
with Creamy Pesto, Parmesan & Almonds
This solid salad is bursting with all the colours, flavours and textures. From the sweet cherry tomatoes, crisp carrot and peppery salad leaves, to the crunchy ciabatta croutons, creamy pesto and sharp Parmesan, every bite is different - and delightful!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
brown onion
1 bunch
baby broccoli
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
salad 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
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Halve snacking tomatoes. Thinly slice carrot into half-moons. Thickly slice brown onion into wedges. • Trim baby broccoli and slice in half lengthways.
• Place snacking tomatoes, carrot and brown onion on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until slightly tender, 10-15 minutes. • Remove the tray from the oven and add baby broccoli. Return tray to the oven and roast for a further 10-15 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 and sprinkle with shaved Parmesan cheese. Toss to coat.
• Bake the croutons until golden, 5-7 minutes.
• When the roasted veggies have cooled slightly, add salad 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 slivered almonds. Dollop creamy pesto dressing over the salad. Enjoy!