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Super Green Panzanella Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing

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Hailing from Tuscany and Umbria, panzanella is a popular salad dish consisting of toasted bread, onions and tomatoes - perfect for the summer months. This versatile base can have any kind of veg or garnishes added, making it one you'll never tire of making.

Tags:
Calorie Smart
•Veggie
Allergens:
Wheat
•Barley
•Cereals containing gluten
•Milk
•Sulphites

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 unit(s)

Baking Potato

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

80 grams

Young Pea Pods

1 unit(s)

Courgette

(May contain traces of: Celery)

32 grams

Pesto

(Contains: Milk)

1 unit(s)

Lemon

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Honey

1.5 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2344 kJ
Energy (kcal)560 kcal
Fat20.3 g
of which saturates5.9 g
Carbohydrate73.1 g
of which sugars21.2 g
Dietary Fibre9.5 g
Protein15.7 g
Salt1.65 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Peeler
•Large Bowl

Instructions

PDF
Roast the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potato into 2cm chunks (no need to peel). Halve and peel the red onion, then cut each half into 3 wedges.

Pop the potato and onion onto a large baking tray. Drizzle with oil 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. 

Do Some Prep
2

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

Tear the ciabatta into roughly 2cm chunks and pop onto another large baking tray.

Add the young pea pods to the tray. Drizzle with oil, sprinkle over the garlic, then season with salt and pepper.

Toss everything together well and spread out in a single layer. Set aside for now. 

Get Peeling
3

Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre. Set aside.

Time to Bake
4

About 8-10 mins before the potato and onion are cooked, turn them. 

At the same time, slide the crouton and pea pod tray onto the middle shelf of your oven and bake until the croutons are golden and the pea pods are tender, 8-10 mins. 

Hey Pesto
5

Meanwhile, in a large bowl, combine the pesto, honey and olive oil for the dressing (see pantry for both amounts).

Halve the lemon, then squeeze the juice into the pesto dressing. Mix together. 

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

Assemble and Serve
6

When everything's ready, stir the roast veg and croutons into the pesto dressing. 

Let everything sit for a couple of mins (the ciabatta will absorb the flavours), then add the courgette ribbons and baby leaves. Toss together. 

Share the panzanella salad between your bowls. Crumble over the Greek style salad cheese and drizzle with the balsamic glaze to finish.

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