Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 2tablespoons continental parsley, torn
- 1/2 cup extra virgin olive oil
- 1teaspoons balsamic vinegar
- 60grams baby rocket leaves
- 18 cherries, pitted, halved
- 120grams baby spinach leaves
- 80grams goat’s cheese, crumbled
- 1 1/2tablespoons apple cider vinegar
- 1 1/2 cup frozen broad beans, thawed
- 1/3 cup natural sliced almonds, toasted
- 1/2 crusty baguette, thinly sliced diagonally
Nutrition per serving
1670kJ / 398Cal
1670 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
11.6grams
Fat
27.2grams
Carbs
24.3grams
Sugars
5.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat a chargrill pan over high heat. Drizzle bread slices with 2 tbs oil and cook for 1-2 minutes on each side or until lightly charred.
Step 2 of 4
Unpod beans. Combine spinach and rocket in a serving bowl. Add beans, cherries, almond and parsley.
Step 3 of 4
Whisk remaining oil and apple cider vinegar in a separate bowl to combine and season to taste.
Step 4 of 4
Scatter goat’s cheese over salad. Drizzle with dressing and balsamic vinegar just before serving with toasted bread.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.