FOOD
ITALY
Toasted ciabatta tricolore Inspired by the Italian flag and iconic salad, this veggie option is full of fresh flavours MAKES 4 READY IN 10 MINS PRICE PER SERVING 95p
1 Top the bottom halves of the ciabatta rolls with the tomato, mozzarella, spinach and basil. Drizzle with the balsamic glaze and finish with the tops of the rolls. 2 To toast, heat a nonstick frying pan over a high heat. Dry-fry each sandwich individually, for 2 mins on each side, with a heat-safe plate on top to weigh it down. 3 Once toasted, set aside for 1 min to rest before slicing in half to serve.
SCOTLAND Smoked salmon & chive soft cheese toastie Tender flakes of Scottish salmon and light, creamy cheese add a delicate richness that’s balanced by the tang of the gherkins MAKES 2 READY IN 15 MINS PRICE PER SERVING £2.14
l 120g pack Asda Kiln Roasted Salmon Flakes l 60g Asda Light Soft Cheese l 50g spinach, roughly chopped l 2 pickled baby gherkins, sliced l 4 slices Asda Wholemeal Tin Bread l 15g Flora Light l Dill, to serve (optional)
l Mixed tomato and red onion salad, to serve 1 Mix together the salmon, soft cheese, spinach and gherkins. Spread one side of each piece of bread with the Flora. Lay one slice, spread side down, on a chopping board. Add half the salmon mixture. 2 Top with the second slice of bread, spread side up.
32 | ASDAGOODLIVING.CO.UK
3 Repeat with the remaining ingredients to make another sandwich. 4 To toast, heat a nonstick frying pan on high. Dry-fry each sandwich individually, for 3 mins on each side. 5 Top with dill if using and serve with the salad. Energy
Each 208g serving contains Fat Saturates Sugars
2.9g
3.5g 1.85g
Salt
Low
Low
High
1,636kJ 15.2g 391kcal Med
20%
22%
15%
4%
31%
of your reference intake Typical energy values per 100g: 787kJ/188kcal
Energy
Each 220g serving contains Fat Saturates Sugars
2.6g
5.5g 0.90g
Salt
Low
Low
Med
1,335kJ 5.7g 319kcal Low
16%
8%
13%
6%
15%
of your reference intake Typical energy values per 100g: 607kJ/145kcal
Photographs: Toby Scott. Styling: Morag Farquhar. Food styling: Matthew Ford
l 4 Baker’s Selection Ciabatta Rolls, split in half l 4-pack Extra Special Hand Picked Vine Ripened Tomatoes, thickly sliced l 125g ball light mozzarella, torn l 50g spinach l 10g basil l 1tbsp balsamic glaze
