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

Panzanella Salad

with Roasted Butternut and Pepper

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

Tags:Under 650 caloriesVeggie
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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Diced Butternut Squash

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

1 unit(s)


(ContainsCereals containing gluten)

125 grams

Baby Plum Tomatoes

1 unit(s)

Garlic Clove

½ unit(s)


1 bunch(es)

Flat Leaf Parsley

40 grams


100 grams

Greek Style Salad Cheese


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1622 kJ
Energy (kcal)388 kcal
Fat16.1 g
of which saturates8.8 g
Carbohydrate45.6 g
of which sugars16.0 g
Protein15.7 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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 (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.


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, add your roasted veg and croutons to the same bowl and gently mix. Let everything sit for a couple of mins (the ciabatta will absorb the flavours).


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.