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Spring Panzanella Salad
Spring Panzanella Salad

Spring Panzanella Salad

with Garlic Croutons and Pesto Dressing

Sam Richards
Sam RichardsPublished on January 10, 2023
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Our Spring Panzanella Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Gluten
•Milk

The quantities provided above are averages only.

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.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

1

Baking Potato

1

Red Onion

1

Dried Oregano

1

Garlic Clove**

1

Ciabatta

(Contains: Gluten)

1

Courgette

(May contain traces of: Sellerie)

80

Sugar Snap Peas

50

Fresh Pesto

(Contains: Milk)

1

Lemon

50

Baby Leaf Mix

50

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1

Olive Oil for the Garlic Bread

1.5

Olive Oil for the Dressing

1

Honey

Nutritional information

Energy (kcal)584 kcal
Energy (kJ)2444 kJ
Fat28.3 g
of which saturates7.8 g
Carbohydrate72.6 g
of which sugars19.3 g
Protein15.5 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Peeler
•Small Bowl
•Large Bowl

Cooking Instructions and Tips

Roast the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Halve and peel the onion, then cut each half into 3 wedges.

Pop the potatoes and onion onto a large baking tray. Drizzle with oil, add the dried oregano and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Make your Garlic Croutons
2

Meanwhile, peel and grate the garlic (or use a garlic press). 

Tear the ciabatta into roughly 2cm chunks and pop onto a baking tray in a single layer.

Drizzle with oil, season with salt, pepper and the garlic, then toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Peel the Courgette
3

Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre. Leave to one side for now.

Sugar Snaps Time
4

When the veg has 8-10 mins of roasting time left, add the sugar snaps to the baking tray.

Toss with the onion and potatoes, then return the veg to the oven for the remaining time until cooked.

Hey Pesto
5

Meanwhile, add the pesto to a small bowl. Pour in the olive oil for the dressing and honey (see pantry for both amounts), then squeeze in the lemon juice. Stir until combined.

Taste the dressing and season with salt and pepper if needed.

Assemble and Serve
6

When ready, stir together the roast veg, croutons and pesto dressing in a large bowl (or just on a baking tray).

Let everything sit for a couple of mins (the ciabatta will absorb the flavours), then stir through the courgette ribbons and baby leaves. Season with salt and pepper.

Share the panzanella salad between your plates and crumble the Greek style salad cheese over the top to finish.

Enjoy!

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