Bocconcini and Nectarine Summer Salad
with Pickled Shallots and Tomato Vinaigrette- Milk
- Wheat
- Barley
- Soy
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Milk
- Egg
- Fish
- Mustard
- Tree nuts
- Wheat
Ingredients: Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Nectarine • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Roma tomato • Mini cucumber • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Arugula and spinach mix • Shallot • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Red wine vinegar • Basil.
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
56 g
Arugula and Spinach Mix
1 unit(s)
Nectarine
1 unit(s)
Tomato
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
1 unit(s)
Mini Cucumber
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
1 unit(s)
Shallot
2 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tsp
Oil*
2.25 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut shallot into 1/8-inch slices.
- To a small pot, add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer shallots to a medium bowl, including pickling liquid. Place in the fridge to cool.
- Halve ciabatta horizontally, then cut into 1/2-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add garlic spread, swirling pan for 30 sec, until melted.
- Add ciabatta. Season with salt and pepper. Cook for 5-8 min, stirring often, until golden and crisp. (NOTE: For 4 servings, cook croutons in 2 batches using half the garlic spread per batch.)
- Transfer to a plate.
- While croutons toast, thinly slice cucumber.
- Cut tomato into 1/2-inch pieces.
- Cut four sections off nectarine, avoiding the pit. Thinly slice each section.
- Cut or tear bocconcini into 1/2-inch pieces.
- To a small bowl, add bocconcini, nectarine and 1 tsp (2 tsp) oil. Season with salt and pepper, then toss to combine. (TIP: We like to use extra virgin olive oil for this mixture!)
- To a large bowl, add half the pesto, 2 tbsp (4 tbsp) pickling liquid and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
- Strain pickled shallots.
- To bowl with vinaigrette, add tomatoes, cucumbers, pickled shallots and arugula and spinach mix. Toss to coat.
- Add croutons. Toss to coat.
- Divide salad between bowls.
- Top with bocconcini-nectarine fruit mixture.
- Drizzle remaining pesto over top.
