If you love a good crouton, this panzanella salad is for you! A generous amount of crisp garlic-flavoured croutons soak up all the best summer produce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
100 g
Bocconcini Cheese
(Contains Milk)
2 unit
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
56 g
Arugula and Spinach Mix
1 unit
Stone Fruit
1 unit
Tomato
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
1 unit
Mini Cucumber
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
1 unit
Shallot
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
1 tsp
Oil*
2.25 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
If you've opted to add Italian sausage, reheat the same pan over med-high. When hot, add 1/2 tbsp (1 tbsp) oil, then Italian sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
Top panzanella with sausage.