About this recipe:A super-delicious Italian bread salad. Croutons are tossed with chickpeas, baby plum tomatoes, peppers, onion, kalamata olives, pesto, balsamic vinegar, rosemary, goat cheese and pine nuts.
225g white bread, cut into 2.5cm cubes
3 tablespoons garlic infused olive oil
1/2 teaspoon coarse salt
1 (400g) tin chickpeas, rinsed and drained
300g baby plum tomatoes or cherry tomatoes, halved
50g chopped green pepper
50g chopped red pepper
1 small red onion, cut into 1.75cm slices
10 kalamata olives, pitted and halved
75g basil pesto
4 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon black pepper
110g crumbled goat cheese
1 head green leaf lettuce
4 tablespoons toasted pine nuts
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Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt and toss again. Spread the cubed bread evenly over a baking tray and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
Toss together the chickpeas, tomatoes, peppers, onion and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary and pepper. Toss the tomatoes with the pesto mixture and let stand at room temperature for 30 minutes to 1 hour.
To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving plate with a few lettuce leaves. Finely chop the remaining lettuce and mound in the centre of the serving plate. Spoon the bread mixture over the lettuce and sprinkle with toasted pine nuts.