16th Apr 2018

Tricolore Galore

Tricolore Galore


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.

Serves 2

Prep time
Bish, bash, bosh, done
Cooking time
6 minutes
Puds with Sundried Tomato & Pesto x 2
Fresh rocket, 70g
Toasted pine nuts, 25g
Shaved parmesan, 20g
Balsamic glaze, just a drizzle

Step 1
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.
Step 2
Once the oven is up to temperature, pop in two Puds with Sundried Tomato & Pesto for 6 minutes.
Step 3
Next, get your rocket ready – give it a quick rinse and then let it drain.
Step 4
The minute your salad leaves are no longer soggy, grab your plates and bob the rocket on.
Step 5
Sprinkle the parmesan and toasted pine nuts over the green stuff and give it all a good glug of balsamic glaze.
Step 6
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.