Summery Panzanella Salad
Serves 2 | with Stone Fruit and Bocconcini
This fresh summer salad is full of bight pesto flavour, crunchy bread and a zippy vinaigrette for an easy and colourful lunch.
Allergens:
Wheat
•Barley
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time15 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
56 g
Baby Spinach
1 unit(s)
Stone Fruit
100 g
Bocconcini Cheese
(Contains Milk)
7 g
Basil
¼ cup
Basil Pesto
(Contains Milk May contain Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
¾ tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Lemon
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Calories600 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate59 g
Sugar7 g
Dietary Fiber6 g
Protein20 g
Cholesterol30 mg
Sodium1170 mg
Trans Fat0.3 g
Potassium500 mg
Calcium850 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Zester
•Small Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Large Bowl
•Medium Bowl
Instructions
1
- Roughly tear sandwich bun into 1 inch pieces.
- Halve, pit, then cut stone fruit into 1/4-inch slices.
- Thinly slice basil.
- Zest, then juice lemon.
- Roughly tear bocconcini into 1/2-inch pieces.
- Add bocconcini, 1/4 tsp garlic salt and 1/4 tsp pepper to a small bowl. Stir to combine.
2
- Add sandwich bun pieces and 2 tbsp oil to a medium bowl. Season with 1/4 tsp garlic salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium heat. When hot, add sandwich bun pieces. Cook, stirring occasionally, until golden-brown on all sides, 6-8 min. Transfer to a plate.
3
- Add stone fruit slices and 1 tsp lemon juice to another small bowl. Toss to combine.
- Add pesto, lemon zest, 1 tbsp lemon juice and 1/4 tsp garlic salt to large bowl. Season with pepper, then whisk to combine.
4
- Add spinach, toasted bread, bocconcini and half the basil to the bowl with the dressing. Toss to combine.
- Divide salad between plates, then top with stone fruit slices.
- Sprinkle remaining basil over top.