Summer Bistro Salad with Ciabatta Garlic Slices
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.
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