2 Summer Recipes: Salad with Warm Pesto Whole Grain Croutons & Roasted Pepper, Courgette and Chicken Breast.
2 Summer Recipes:
Salad with Warm Pesto Whole Grain Croutons:
This warm salad recipe shows that salads aren’t just for red-hot Summer days, they’re just as good on those cold Summer days too.
For a slightly different flavour, try using sundried tomato paste instead of pesto. And for a protein hit, add in some quartered boiled eggs.
Salad with Warm Pesto Whole Grain Croutons:
Ingredients:
- 2 large red onions, cut into wedges
- 1 tbsp cold pressed rapeseed oil
- 2 tbsp balsamic vinegar
- 1/2 granary baguette
- 2tbsp pesto
- 200g spinach
- 150g cherry tomatoes, halved
Method:
- Preheat the oven to 200oC, gas mark 6.
- Place the onions, oil and 1 tbsp vinegar on a baking tray, toss together and roast for 15 minutes.
- For the croutons, tear the baguette into bite-sized pieces and toss with the pesto until evenly coated. Scatter over the onions and bake for a further 10 minutes until golden.
- Meanwhile, mix the spinach, tomatoes and remaining vinegar together, toss in the onion and croutons and serve immediately.
Cooking Tips:
- Try using sun-dried tomato paste instead of pesto or try adding some quartered boiled eggs.
Roasted Pepper, Courgette and Chicken Breast:
Roasting the chicken and vegetables together makes this a super easy dish to cook – and it means there’s less washing up! You can vary the vegetables according to what’s in the season, just make sure they require a similar cooking time. Instead of chicken, try using a meaty fish fillet like cod or salmon.
Ingredients:
- 200g quinoa
- Zest and juice 1 lemon
- 4 tomatoes, diced
- 25g pack parsley, chopped
- 4 x 200g cod loins
- 2 tbsp cold-pressed rapeseed oil
Method:
- Preheat the oven to 200°C, gas mark 6.
- For the tabbouleh, cook the quinoa in boiling water for 15 minutes, drain and cool under cold water. Mix in the lemon juice, tomato and parsley. Season with black pepper.
- Meanwhile, place the cod on a lightly greased baking tray. Mix together the rapeseed oil and lemon zest, season with black pepper and drizzle over the cod. Bake for 15-20 minutes until just cooked through.
- Serve the cod on a bed of the quinoa tabbouleh.
Cooking Tips:
Try swapping the quinoa with bulgur wheat or couscous.
2 Summer Recipes: Salad with Warm Pesto Whole Grain Croutons & Roasted Pepper, Courgette and Chicken Breast.
Recipe and image c/o Rapeseed Oil Benefits.
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