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Panzanella Salad

Panzanella Salad

with Roasted Butternut and Pepper

A customer favourite, this Panzanella Salad is a tried-and-tested recipe that always wins with a crowd.

Tags:
Under 650 calories
Veggie
Allergens:
Cereals containing gluten
Milk

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 war 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 Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

300

Diced Butternut Squash

1

Red Onion

1

Bell Pepper

(May contain Celery)

1

Ciabatta

(Contains Cereals containing gluten May contain Cereals containing gluten)

125

Baby Plum Tomatoes

1

Garlic Clove

½

Lemon

1

Flat Leaf Parsley

40

Wild Rocket

100

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1

Olive Oil

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Nutritional information

Energy (kcal)402 kcal
Energy (kJ)1682 kJ
Fat16.5 g
of which saturates7.9 g
Carbohydrate49.5 g
of which sugars19.1 g
Protein15.9 g
Salt1.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Knife
Bowl

Instructions

Roast the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Place the diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then use your hands to coat the squash in the oil and seasoning. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender and golden, 25-30 mins.

Prep the Veg
2

Meanwhile, halve, peel and thinly slice the red onion.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on medium-low heat. When hot, add the onion and pepper to the pan. Gently cook, stirring occasionally, until the peppers and onion are soft, 15-20 mins.

Bake the Croutons
3

While the veg softens, tear the ciabatta into small, bite-size pieces, then pop onto another baking tray. Drizzle with oil and a pinch of salt, then toss to coat.
Halve the tomatoes. When the squash has been cooking for about 15 mins, add the tomatoes to the squash tray with another drizzle of oil if needed. Gently toss together.
Return the veg tray to the top shelf and slide the ciabatta tray onto the middle shelf, then bake everything for the remaining time, 10-15 mins.

Make the Dressing
4

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the parsley (stalks and all).
Make the dressing by combining the olive oil for the dressing (see ingredients for amount), parsley, lemon zest and half the lemon juice in a large bowl.

Season with salt, pepper and a pinch of sugar (if you have any), mix well, then set aside.

Finish Up
5

When the peppers are soft, stir in the garlic and cook for 1 min more. Remove from the heat and add to the bowl of dressing. When ready, remove the veg and croutons from the oven, add to the dressing bowl and gently mix. Let everything sit for a couple of mins (the ciabatta will absorb the flavours)..

Serve
6

Add the rocket to the bowl with the roasted veg and croutons. Carefully stir through, then share the panzanella salad between your serving bowls and crumble the Greek style salad cheese over the top. Serve with any remaining lemon cut into wedges for squeezing over. Serve with any remaining lemon cut into wedges for squeezing over. Enjoy!