Nectarine Panzanella Salad
Need to bring a plate? Try out this delicious seasonal salad from 5+ A Day!
Ingredients
Method
- 2 nectarines, sliced thinly
- 1 handful cherry tomatoes, halved
- 3 handfuls rocket
- ¼ cucumber, sliced
- ¼ ciabatta loaf, diced into 2cm cubes
- 50g ricotta cheese
- 1 handful pomegranate arils
- Drizzle of olive oil
- Basil leaves for garnish
- Dressing ingredients
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- Pinch salt & pepper
- Preheat oven to 200°C on fan bake. Spread ciabatta cubes on baking tray and drizzle with olive oil. Toast in the oven for a few minutes until golden. Set aside to cool
- Layer the rocket, cucumber, cherry tomatoes, nectarines and pomegranate on a serving platter. Just before serving place the ciabatta cubes and spoonfuls of ricotta on top of the salad and sprinkle over the basil leaves
- Whisk together dressing ingredients. Drizzle the dressing over the salad and serve immediately