Parmigiano Pine Nut Side Salad and Garlic Bread
Sharing Dish | with Rocket and Balsamic Glaze
Why choose one side dish when you can have both? These sides may look impressive, but with oven-ready garlic bread and a simple Parmigiano and pine nut side salad, they are quick to whip up and oh so tasty!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Demi Garlic Baguettes
(Contains Cereals containing gluten May contain Sesame)
15 grams
Pine Nuts
20 grams
Parmigiano Reggiano
(Contains Milk)
40 grams
Wild Rocket
24 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Place the garlic baguettes on a medium baking tray.
c) Bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
a) Meanwhile, heat a small frying pan on medium heat (no oil).
b) Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
c) In a medium bowl, add the Parmigiano Reggiano, rocket and olive oil for the dressing (see pantry for amount).
d) Season with salt and pepper, toss to combine, then transfer to a large serving dish.
a) Scatter the toasted pine nuts over the salad.
b) Drizzle over the balsamic glaze.
c) Serve alongside your garlic breads to finish.
Enjoy!
