Salad, with a Brennans twist!
Take 4 slices of Brennans Family Pan, brush with olive oil and bake in the oven at 200 for 20 minutes or until golden brown. Cool it and break it up. Slice 200g of vine ripe tomatoes and place in a bowl with half of a sliced red onion. In a bowl toss all ingredients with salt, pepper, olive oil and balsamic vinegar. If you like you can stick a few teared basil leaves on top.
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