Chargrilled Turkish Bread Salad
"From a free recipe book put out by Philadelphia Cheese on condition of buying 3 products."
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 125 g cream cheese (block broken into 2cm pieces)
- olive oil flavored cooking spray
- 1 garlic clove (minced)
- 1 tablespoon lemon rind (grated)
- 1⁄4 teaspoon pepper (or to taste)
- 2 Turkish bread (rolls halved horizontally)
- 50 g baby rocket
- 1 avocado (sliced)
- 250 g grape tomatoes (halved)
-
Dressing
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup olive oil
- 1⁄2 teaspoon sugar
- salt and pepper (to taste)
directions
- Preheat oven to 200°C.
- Place the cream cheese on a lined baking tray and spray with oil and sprinkle with garlic, lemon rind and pepper and bake for 10 minutes until lightly browned.
- Allow to cool slightly.
- Cut each pice of bread diagonally into 3 slices and spray the bread with oil and chargrill (or grill/broil) until golden.
- Arrange the bread, rocket, avocado, tomatoes and baked cheese on a serving platter.
- Whisk together the vinegar, oil, sugar and seasonings and drizzle over the salad and serve immediately.
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Reviews
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Any fresh salad gets 5 stars from me ! I used rocket, out of the garden, fresh picked. I had to cube my Turkish roll like big croutons as the leftovers were to go in a lunchbox and i halved the amount of cheese used. I had two serves - loved it all. made for Everyday is a Holiday. -
Loved this! (and most especially the dressing!!) I baked mine for 5 minutes on "fast-bake" and the lemon zest is terrific in this. I subbed my baby fresh spinach from the garden for baby rocket, because this is what I had on hand. I also cut my day-old sour-dough bread to be used for this. Sorry no photo, no charge on battery. Owe you one though. Made for *Everyday is a Holiday* July 2010
Tweaks
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Loved this! (and most especially the dressing!!) I baked mine for 5 minutes on "fast-bake" and the lemon zest is terrific in this. I subbed my baby fresh spinach from the garden for baby rocket, because this is what I had on hand. I also cut my day-old sour-dough bread to be used for this. Sorry no photo, no charge on battery. Owe you one though. Made for *Everyday is a Holiday* July 2010
RECIPE SUBMITTED BY
I'mPat
Australia
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