Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1/2 cup sun-dried tomatoes, roughly chopped (save 2 tsp of the oil for later)
- 100grams sliced seeded wholemeal bread, cut into 1cm pieces
- 2 lemons, juiced
- 2teaspoons wholegrain mustard
- 2tablespoons extra virgin olive oil
- 1 bunch basil, leaves picked, stems finely chopped
- 2 yellow peaches, halved, destoned, cut into thin wedges
- 250grams cherry tomatoes, halved
- 1 continental cucumber, roughly chopped
Nutrition per serving
593kJ / 142Cal
593 Kilojoules or 142 Calories
7% of daily energy intake*
Protein
3.2grams
Fat
6.8grams
Carbs
15.7grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Juicy peaches, crunchy croutons, fresh herbs and a moreish dressing - this summery salad is the perfect side for an alfresco feast.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Step 2 of 4
Place sun-dried tomatoes, marinating oil and bread on tray and toss to coat. Bake for 10 minutes or until bread is golden and crisp. Set aside until ready to use.
Step 3 of 4
Meanwhile, place lemon juice, mustard, oil and basil stems in a screw-top jar. Season with pepper. Secure lid and shake well.
Step 4 of 4
Arrange bread mixture, peach, tomato, cucumber and basil leaves on a serving platter. Drizzle with dressing and serve.
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