Spinach, Cherry Tomato and Red Onion Salad with Warm Pesto Wholegrain Croutons
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
2 large red onions, cut into wedges1 tbsp cold-pressed rapeseed oil
2 tbsp balsamic vinegar
1/2 granary baguette
2 tbsp vegetarian pesto
200g spinach
150g cherry tomatoes, halved
method:
- Preheat the oven to 200C/400F/Gas 6.
- Place the onions, oil and 1 tbsp vinegar on a baking tray, toss together and roast for around 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.
