Winter Panzanella

Winter Panzanella

For an earthy, nutty twist on the classic Tuscan-style salad, use leftover bread, goat's cheese and hazelnuts for this no-waste winter dish

, 14 December 2020

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Winter Panzanella

  • 1 Hour

  • Serves: 6

  • Price: 75p per serving

Nutritional Info
Each 205g serving contains

  • Energy

    1338KJ

    320KCAL

    16%

  • Fat

    19.3g

    med

    28%

  • Saturates

    3.3g

    med

    17%

  • Sugars

    8.2g

    low

    9%

  • Salt

    0.51g

    low

    9%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 653kJ/156kcal.
Ingredients
  • 300g butternut squash, peeled and cubed
  • 200g beetroot, peeled and cubed
  • 4 tbsp rapeseed oil 200g
  • Asda ES sourdough boule torn into chunks
  • 1 clove garlic, crushed
  • 10 sage leaves, roughly chopped
  • 50g blanched hazelnuts
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 10g parsley, leaves only, roughly chopped
  • 60g Asda wild rocket
  • 150g selection of vine ripened tomatoes, seeds removed and roughly chopped
  • 1 small red onion, finely sliced
  • 60 Asda goats’ cheese, crumbled
Method

  • Preheat the oven to 200C/180C/ Gas 6. Fan. Place the butternut squash and beetroot on a baking tray, drizzle over 2tbsp of rapeseed oil, toss together and arrange in a single layer. Bake for 30-40 minutes until tender and starting to char.

  • Meanwhile place the bread, remaining rapeseed oil, garlic and sage in a bowl and toss together. Tip the mixture onto another baking tray and again arrange in a single layer. Bake for 5 minutes then scatter over the hazelnuts and bake for 10-15 minutes or until the bread is golden and crisp and the hazelnuts toasted.

  • Remove trays from the oven and set aside to cool slightly. Make the dressing by mixing together the olive oil, maple syrup, vinegar and Dijon mustard in a small bowl. Arrange the roasted vegetables, bread, hazelnuts, rocket, tomatoes, onion and goats’ cheese on a serving plate. Drizzle over the dressing and serve immediately.