HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPanzanella Salad
Panzanella Salad

Panzanella Salad

with Roasted Butternut and Crumbled Feta

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We love a good Panzanella Salad with Butternut & Feta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Low SaltUnder 600 calories
Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Diced Butternut Squash

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)


(ContainsCereals containing Gluten)

½ unit(s)


1 bag(s)


1 block(s)

Feta Cheese


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1766 kJ
Energy (kcal)422 kcal
Fat19.0 g
of which saturates10.0 g
Carbohydrate46 g
of which sugars20.0 g
Protein17 g
Salt1.41 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Place the diced butternut squash on a large baking tray, drizzle with a little oil and season with salt and pepper. Use your hands to coat the squash in the oil and seasoning. Arrange in a single layer on the tray, then pop on the top shelf of the oven to roast until tender and golden, 25 - 30 mins. Turn when you add the tomatoes later on.


Meanwhile, halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Heat a splash of oil in a large frying pan over a medium-low heat. When hot, add the onion and pepper to the pan. Gently cook, stirring occasionally, until the peppers and onion are really soft, 15-20 mins.


In the meantime, halve the tomatoes. Tear the ciabatta into small, bite-size pieces. Zest then halve the lemon. When the squash has been cooking for 10 mins, turn the squash then add the tomatoes to the tray with another drizzle of oil if you need it. Gently mix and return to the oven for the remainder of the cooking time, 15-20 mins.


Meanwhile, make the dressing by combining the olive oil (see ingredients for amount), parsley, lemon zest and half the lemon juice. Season with salt and pepper, mix well and set aside. Put the ciabatta on another baking tray with a drizzle of oil and a pinch of salt. Toss together and bake on the middle shelf of the oven until golden, 8-10 mins. Give the tray a shake halfway through.


When the peppers are soft, stir in the garlic and cook for a minute more. Remove from the heat and add to the bowl with the dressing. Do any washing up and when ready, remove the veggies and croutons from the oven, add to the bowl and gently mix. Let the bowl sit for a couple minutes (the ciabatta will absorb the flavours!).


Carefully fold the rocket into the bowl with the roasted veggies and croutons. Divide between plates and crumble the feta over the top. Enjoy!