Prep
10 mins
Cooking
20 mins
Serves 1
Mixed
Serves: 1
1/2 Bag Of Florette Mixed Salad
1/3 Small Aubergine, Diced
6 Cherry Tomatoes
1/2 Red Pepper
1/2 Tsp Oregano
1/2 Tsp Garlic Granules
1 Tsp Olive Oil
¼ Tsp Salt
Handful Sliced Pepperoni
Handful Sourdough, Diced
½ Torn Mozzarella
1/2 Cooked Chicken Breast
Fresh Basil
Dressing –
2 Tbsp Thick Yoghurt
Pinch Oregano
Pinch Garlic Granules
Salt And Pepper
1 Tsp White Vinegar
Preheat your air fryer or oven to 200°C fan.
Toss the diced aubergine, cherry tomatoes, red pepper and pepperoni with oregano, garlic granules, olive oil and salt.
Spread out in the air fryer basket or onto a baking tray. Roast for 12–15 minutes in the air fryer or 18–20 minutes in the oven, until softened and browning on the edges.
Scatter over the diced sourdough and roast for another 4–5 minutes until the croutons are crisp and golden.
Mix the yoghurt, garlic powder, oregano, vinegar, salt and pepper for the garlic and herb dressing. Add a dash of water if you need to loosen it.
Remove the veg and croutons from the oven and toss through the Florette salad, fresh basil, mozzarella and chicken.
Serve warm with the dressing to pour over or dip into!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!