2 Summer Recipes: Salad with Warm Pesto Whole Grain Croutons & Roasted Pepper, Courgette and Chicken Breast..

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:

  1. Preheat the oven to 200oC, gas mark 6.
  2. Place the onions, oil and 1 tbsp vinegar on a baking tray, toss together and roast for 15 minutes.
  3. 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.
  4. 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.

Recipe and image c/o Rapeseed Oil Benefits.

Fancy trying this Salad with Warm Pesto Whole Grain Croutons or Roasted Pepper, Courgette and Chicken Breast recipe?

Follow:
Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Share:

Leave a Reply