Goat Cheese & Cherry Tomato Panzanella Salad with Caramelised Onion & Almonds

Updated at: Thu, 17 Aug 2023 12:20:13 GMT

Step 1

Preheat the oven to 220°C/200°C fan-forced. Slice the cherry tomatoes in half. Thinly slice the red onion. Tear or cut the rosemary panini into 1cm chunks. In a large bowl, combine the cherry tomatoes, balsamic vinegar (for the tomatoes), olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) and a generous pinch of salt and pepper. Toss to coat. Set aside.

Step 2

Place the rosemary panini chunks on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Bake for 5-7 minutes, or until golden and crisp.

Step 3

While the croutons are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook for 5-6 minutes, stirring regularly until softened. Add the balsamic vinegar (for the onions), the water and brown sugar and mix well. Cook for a further 3-5 minutes or until dark and sticky. Transfer to a small bowl.

Step 4

Roughly chop the roasted almonds. Roughly chop the cucumber.

Step 5

Add the spinach & rocket mix, cucumber and croutons to the large bowl with the cherry tomatoes and toss well to coat. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.

Step 6

Divide the salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Top with the caramelised onions and sprinkle with the roasted almonds.

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