Spinach, cherry tomato & red onion salad with warm pesto wholegrain croutons

A delicious salad with warm croutons so it's perfect for the cooler months

• Preparation: 10 mins
• Cooking: 25 mins
• Serves: 4

What you need:

• 2 large red onions, cut into wedges
• 1 tbsp cold pressed rapeseed oil
• 2 tbsp balsamic vinegar
• 1/2 granary baguette
• 2 tbsp pesto
• 200g spinach
• 150g cherry tomatoes, halved

What you do:

1. Preheat the oven to 200oC, gas mark 6.
2. Place the onions, oil and 1 tbsp vinegar on a baking tray, toss together and roast for 15 minutes. For the croutons, tear the baguette into bite sized pieces and toss with the pesto until evenly coated. Scatter over the onions and bake for a further 10 minutes until golden.
3. Meanwhile, mix the spinach, tomatoes and remaining vinegar together, toss in the onion and croutons and serve immediately.

Cook's tip:

Try using sun-dried tomato paste instead of pesto or try adding some quartered boiled eggs.

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