Warm Panzanella Salad
with Greek Style Salad Cheese
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.
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.
Ingredients
1 unit(s)
Butternut Squash
½ unit(s)
Red Onion
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Garlic Clove**
2 unit(s)
Medium Tomato
½ unit(s)
Lemon
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
15 grams
Capers**
40 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until tender and golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion. Halve the bell 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 cooks, peel and grate the garlic (or use a garlic press).
Cut the tomatoes into 1cm chunks. Zest and halve the lemon.
Tear the ciabatta into small, bite-size pieces.
When the squash has roasted for 10 mins, add the garlic to the tray, then return to the oven for the remaining cooking time, 15-20 mins.
Meanwhile, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the lemon zest and half the lemon juice in a large bowl.
Season with salt and pepper, add the tomatoes and toss in the dressing. Set your dressing aside.
Pop the ciabatta onto another baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer.
Bake on the middle shelf of your oven until golden, 8-10 mins.
Once the peppers and onion are cooked, stir in the capers, then transfer to the dressing bowl.
When ready, add the 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), then stir through the rocket leaves.
Share the panzanella salad between your plates and crumble the Greek style salad cheese over the top to finish.
Enjoy!
