Ingredients for Chargrilled Turkish Bread Salad
- 150g Philadelphia Cream Cheese
- Olive Oil Flavored Cooking Spray
- Garlic Clove
- Zest of ½ lemon
- Pinch of black pepper
- Turkish Bread
- Baby Rocket
- ½ Ripe Avocado, sliced
- Grape Tomatoes
- Balsamic Vinegar
- Olive Oil
- 1 teaspoon Sugar
- Salt And Pepper
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How to Make Chargrilled Turkish Bread Salad
- Preheat oven to 200°C (400°F).
- Line a baking tray with parchment paper. Place 150g Philadelphia cream cheese on the tray. Drizzle with 1 teaspoon olive oil. Sprinkle with 1 clove minced garlic, zest of ½ lemon, and a pinch of black pepper. Bake for 10-12 minutes, or until lightly browned.
- Allow the baked Philadelphia to cool slightly.
- Cut 1 Turkish bread loaf diagonally into 3 slices per piece. Lightly brush each slice with 1 tablespoon olive oil. Chargrill the bread slices until golden brown, about 2-3 minutes per side.
- Arrange the chargrilled bread slices on a serving platter. Top with 50g rocket, ½ ripe avocado (sliced), and 100g cherry tomatoes (halved). Place the cooled baked Philadelphia on top.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 4 tablespoons olive oil, 1 teaspoon sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Drizzle the dressing over the salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
49g
Carbs
3g
