Warm Panzanella Salad
with Chilli and Crumbled Feta
.
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.
Ingredients
1
Butternut Squash
½
Red Onion
1
Bell Pepper
(May contain Celery)
1
Chilli Flakes
1
Garlic Clove
125
Baby Plum Tomatoes
1
Flat Leaf Parsley
½
Thyme
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
15
Capers
½
Lemon
40
Wild Rocket
100
Feta Cheese
Not included in your delivery
2
Olive Oil for the Dressing
½
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel). Place the squash chunks onto a large baking tray, drizzle with oil and season with salt and pepper. Mix well, arrange in a single layer on the tray, then pop onto the top shelf of the oven to roast until tender and golden, 25-30 mins. Turn halfway.
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 low-medium heat. Add the red onion, pepper and a pinch of chilli flakes (be careful - they're hot) to the pan. Gently fry, stirring occasionally, until the peppers and onion are soft, 15-20 mins.
In the meantime, peel and grate the garlic (or use a garlic press). Halve the tomatoes. Roughly chop the parsley (stalks and all). Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Tear the ciabatta into small, bite-size pieces. Zest and 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 and optional sugar (see ingredients for both amounts), with the zest and juice from half the lemon in a large bowl. Season with salt and pepper, mix well and set aside.
Put the ciabatta onto a 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 the oven to toast until golden, 8-10 mins. Give the tray a shake halfway through.
Stir the capers into the pan with the onions and pepper then tip into the bowl with the dressing. Remove the veggies and croutons from the oven, add to the bowl and gently mix. Let the bowl sit for a couple minutes (to let the bread absorb the flavours). Then mix in the rocket and parsley. Divide between your plates and finish by crumbling the feta all over. Enjoy!
