Toasted Pumpkin, Mozzarella and Caramelised Onion Panini with Rocket, Pear and Walnuts Salad
So much flavour on one plate! Sweet caramelised onions with roasted pumpkin, crisp pear and melted cheese. Served with a lemony vinaigrette, which adds a crisp bright note to the peppery rocket, and walnuts for a lovely crunch.
Number of servings
Ingredients
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2 Ciabatta Panini (150g)
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400 Gram Kent Pumpkin
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1 Pear
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3 Tbsp Caramelised Onion
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75g Pack Rocket
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150 Gram Bocconcini
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2 Tbsp Lemon Vinaigrette
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1⁄2 Small Bunch Sage
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2 Tbsp Walnuts
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Baking Tray
1 Cook Pumpkin
Preheat oven to 200°C. Pick sage leaves. Peel pumpkin, dice into 1cm cubes and toss with olive oil, salt, pepper and sage leaves. Roast for 20 minutes until tender and golden.
Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.
2 Prepare Ingredients
Slice pear into thin wedges. Slice bocconcini thinly. Cut paninis in half and brush with olive oil on cut side. Roughly chop walnuts.
3 Toast Panini
If you prefer to use a sandwich press to cook your panini then you can skip this step. Otherwise for an open faced panini, heat grill on high heat and toast panini until crisp on both sides (1-2 minutes).
Tip! Keep an eye on these so they don't burn. If you are using a sandwich press you can skip this step.
4 Assemble Panini
Spread caramelised onion over panini, add pumpkin, and sliced bocconcini, either grill until golden and bubbly or place in a sandwich press until cheese has melted.
5 You Plate It
Toss rocket, pear and walnuts with lemon vinaigrette. Plate pumpkin panini and serve with with pear, rocket and walnuts salad on the side.
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