Nectarine Panzanella Salad
- Serves 4-8
- Prep time: 15 mins | Cooking time: 5 mins
Need to bring a plate? Try out this delicious seasonal salad from 5+ A Day!
Recipe by: 5+ A Day
Ingredients
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
Method
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