Tuck into a tasty lunch with this innovative salad. We’re loving the warm pesto – and the whole grain croutons are a real treat!
Ingredients
2 large red onions, cut into wedges
1tbsp cold pressed rapeseed oil
2tbsp balsamic vinegar
1/2 granary baguette
2tbsp pesto
200g spinach
150g cherry tomatoes, halved
Method
Preheat the oven to 200oC, gas mark 6.
Place the onions, oil and 1 tablespoon of vinegar on a baking tray, toss together and roast for 15 minutes.
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.
Meanwhile, mix the spinach, tomatoes and remaining vinegar together, toss in the onion and croutons and serve immediately.
Recipe courtesy of Rapeseed Oil Benefits
