Summer Bistro Salad with Ciabatta Garlic Slices

Serves 1

Serves 1

Ingredients

2-3 AGB Ciabatta Garlic Slices
1 zucchini, shaved into ribbons
¼ cup edamame beans, shelled
½ cup diced pumpkin, roasted
1 tsp red onion, sliced
4-6 mint leaves, julienned
½ cup kale, stem removed, leaves finely sliced
1 tbsp Persian feta
2 tsp pomegranate
1 tsp dukkah

Method

Bake AGB Ciabatta Garlic Slices for 4-5 minutes on an oven tray in 200 degree oven.
In a bowl mix together all the dressing ingredients, whisk to combine.
In another bowl mix zucchini, peas, pumpkin, red onion, mint and kale. Add dressing and gently stir through.
To serve: Add salad to serving dish, crumble feta over the top, sprinkle pomegranate and dukkah and serve with AGB Ciabatta Garlic Slices.

Salad Dressing

Ingredients

1 avocado
¾ tbsp extra virgin olive oil
Juice of half a lemon
½ tsp aged sherry vinegar
½ tsp Dijon mustard
½ tsp salt flakes
¼ tsp cracked black pepper

Method

Combine ingredients