HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Panzanella Salad (V)
Warm Panzanella Salad (V)

Warm Panzanella Salad (V)

with Chilli and Crumbled Feta

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This isn't your normal salad. Bursting with fresh veg which have been combined with the sharp flavour of capers and a kick of heat from the Chilli Flakes. Paired with fresh Butternut Squash and creamy Feta cheese, this is one of our favourite recipes and we’re pretty sure it’s about to become yours too.

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 bag(s)

Diced Butternut Squash

½ unit(s)

Red Onion

1 unit(s)

Red Pepper

1 pinch

Chilli Flakes

1 unit(s)

Garlic Clove

1 punnet(s)

Premium Tomatoes

2 sprig(s)


1 unit(s)


(ContainsCereals containing Gluten)

1 pot(s)


½ unit(s)


1 bag(s)


1 block(s)

Feta Cheese


1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

2 tbsp

Olive Oil

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1837 kJ
Energy (kcal)439 kcal
Fat23.0 g
of which saturates10.0 g
Carbohydrate43 g
of which sugars17.0 g
Protein16 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Put the diced squash on a large lined baking tray, drizzle with oil and season with salt and pepper. Mix well, arrange in a single layer on the tray, then pop on the top shelf of your oven to roast until tender and golden, 25-30 mins.


Meanwhile, halve, peel and thinly slice the onion. Halve, then remove the core from the pepper and slice into thin strips. Heat a splash of oil in large frying pan over medium- low heat. Add the onion, pepper and a pinch of chilli flakes (be careful, they're). Gently cook, stirring occasionally, until the onion and pepper are really so , 15-20 mins.


In the meantime, peel and grate the garlic (or use a garlic press). Halve the tomatoes. Pick the parsley and thyme leaves from their stalks (keeping them separate!) and roughly chop (discard the stalks). Tear the ciabatta into small, bite-sized pieces and drain the capers in a sieve. Zest then halve the lemon.


When the squash has been cooking for 10 mins, add the tomatoes and garlic 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. Meanwhile, make the dressing by combining the olive oil (see ingredients for amount), sugar (if using), lemon zest and juice from the lemon in a mixing bowl. Season with salt and pepper, mix well and set aside.


Put the ciabatta on another lined baking tray with a drizzle of oil, the thyme leaves and a good pinch of salt. Toss together well then spread out and place the tray on the middle shelf of your oven to toast until golden, 8-10 mins. Give the tray a shake halfway through cooking.


Stir the capers into the pan with the onion and pepper then tip them all into the bowl with the dressing. Remove the roasted veggies and croutons from the oven, add to the bowl and gently mix. Let the bowl sit for a couple of minutes (to let the bread absorb the flavours!) then mix in the rocket and parsley. Divide between plates and top with the crumbled feta. Enjoy!