No parlo Italiano? No problemo. The only lingo you’ll need to get a taste of Italy is all here in this marvellously Mediterranean recipe.
Bish, bash, bosh, done
Puds with Sundried Tomato & Pesto x 2
Fresh rocket, 70g
Toasted pine nuts, 25g
Shaved parmesan, 20g
Balsamic glaze, just a drizzle
To get you into the Mediterranean swing of things, start practising your Italian – ciao, grazie, delizioso. While you’re at it, pop the oven on to 200°C, 180°C Fan or Gas Mark 6.
Once the oven is up to temperature, pop in two Puds with Sundried Tomato & Pesto for 6 minutes.
Next, get your rocket ready – give it a quick rinse and then let it drain.
The minute your salad leaves are no longer soggy, grab your plates and bob the rocket on.
Sprinkle the parmesan and toasted pine nuts over the green stuff and give it all a good glug of balsamic glaze.
All that’s left to do is to get those golden halos of loveliness out of the oven, dish them up alongside the salad and tuck in.