Dinner Recipes For 3 Day Refresh
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Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the bread on the tray.
Place the butter and garlic in a small saucepan over medium heat and cook until butter is foamy. Pour butter mixture over bread. Sprinkle with two-thirds of the parsley. Toss until evenly combined and bake for 15 minutes or until toasted. Scatter over 20g (1/4 cup) parmesan. Bake for a further 7-8 minutes or until golden. Sprinkle with remaining parsley. Set aside to cool.
Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the beans in the last 3 minutes of cooking. Drain and refresh under cold running water. Drain again.
Whisk together the mayonnaise, lemon juice and chives in a large bowl. Season. Add the pasta and beans and toss to combine. Add the avocado, half the remaining parmesan and half the croutons. Toss to coat.
Arrange lettuce leaves on a serving platter. Spoon the pasta salad on top. Sprinkle with the remaining croutons and parmesan to serve.
200g piece day-old sourdough, crusts removed, cut into 2cm pieces
3 garlic cloves, crushed
62.50 ml finely chopped fresh continental parsley leaves
60g (3/4 cup) shaved parmesan
250g fusilli (spiral) pasta
200g fresh green beans, trimmed
250g (1 cup) whole egg mayonnaise
60ml (1/4 cup) fresh lemon juice
40.00 ml finely chopped fresh chives
1 large avocado, chopped
1 baby cos lettuce, trimmed, leaves separated
70.2 grams fat
18.4 grams saturated fat
84.9 grams carbohydrates
7.3 grams sugar
21.1 grams protein
71.4 milligrams cholesterol
985.4 milligrams sodium
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With crispy garlic bread croutons and a creamy mayo dressing, this easy pasta salad will be a hit with the whole crowd.