Spinach, Cherry Tomato and Red Onion Salad with Warm Pesto Wholegrain Croutons

Name: Spinach, Cherry Tomato and Red Onion Salad with Warm Pesto Wholegrain Croutons
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 2 large red onions, cut into wedges; 1 tbsp cold-pressed rapeseed oil; 2 tbsp balsamic vinegar; 1/2 granary baguette; 2 tbsp vegetarian pesto; 200g spinach; 150g cherry tomatoes, halved

Serves: 4

Ready in: 30 to 60 mins

Eco Friendly Vegan Friendly

Spinach, Cherry Tomato and Red Onion Salad with Warm Pesto Wholegrain Croutons Recipe: Veggie

Ingredients
Method

Ingredients:

2 large red onions, cut into wedges
1 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.

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