Autumn panzanella salad recipe
Use leftover roasted root veg from our tasty traybake and crunchy seasonal apples make up this Italian-style salad, using toasted ciabatta to crisp the dish up to perfection.
See method- Serves 4
- 12 mins to prepare and 8 mins to cook
- 432 calories / serving
Ingredients
- 200g ciabatta, sliced or torn into chunks
- 1 tbsp olive oil
- 5g Parmesan, finely grated, plus 20g shavings
- 1½ red eating apples, cored
- ½ lemon, juiced
- 520g leftover roasted root veg, halved
- 85g watercress, thick stalks removed
- 1 tbsp red wine vinegar
- 1 small garlic clove
- 1 tsp wholegrain mustard
- 3 tbsp extra-virgin olive oil
- ¼ tsp soft light brown sugar
- 6g fresh parsley, chopped
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Shop ingredientsEach serving contains
- Energy
- 1805kJ 432.0kcal
- Fat
- 23g
- Saturates
- 4g
- Sugars
- 15g
- Salt
- 0.8g
of the Reference intake
Carbohydrate 42.5gProtein 9.9gFibre 5.5g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the bread on a baking tray with the oil and grated Parmesan; season, toss to coat. Bake for 5-8 mins until golden and crisp.
- Meanwhile, slice the apples and toss with a little lemon juice to prevent browning. In a large bowl, mix through the leftover root veg. Add the salad leaves and toasted bread.
- Shake the dressing ingredients together in a jam jar; season to taste. Pour half into the veg bowl and toss gently to coat before piling onto a serving plate. Add the Parmesan shavings and serve with the remaining dressing.
- Cook once, eat twice tip: Use leftovers from our Sausage, sage and root veg traybake to make this recipe.
- See more Salad recipes
