Chargrilled Turkish Bread Salad

I'mPat's Note:

From a free recipe book put out by Philadelphia Cheese on condition of buying 3 products.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 125 g cream cheese (block broken into 2cm pieces)
• olive oil flavored cooking spray
• 1 garlic clove (minced)
• 1 tablespoon lemon rind (grated)
• ¼ teaspoon pepper (or to taste)
• 2 Turkish bread (rolls halved horizontally)
• 50 g baby rocket
• 1 avocado (sliced)
• 250 g grape tomatoes (halved)

Dressing

• ¼ cup balsamic vinegar
• ¼ cup olive oil
• ½ teaspoon sugar
• salt and pepper (to taste)

Directions:

1. Preheat oven to 200°C.
2. 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.
3. Allow to cool slightly.
4. Cut each pice of bread diagonally into 3 slices and spray the bread with oil and chargrill (or grill/broil) until golden.
5. Arrange the bread, rocket, avocado, tomatoes and baked cheese on a serving platter.
6. Whisk together the vinegar, oil, sugar and seasonings and drizzle over the salad and serve immediately.

Reviews

[katew]

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.

[Andi of Longmeadow Farm]

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