Panzanella
This hearty, no-cook salad is a real taste of summer. It’s good value because it can be eaten on its own or goes well with just about anything; grilled fish, chicken, prawns – you name it!
Winter panzanella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6 as a starter
Skip to ingredients
- 120g sourdoughtorn into chunks
- 70ml extra virgin olive oil
- 2 beetrootspeeled and cut into wedges (approximately 24 slim wedges per beetroot)
- 1 tbsp balsamic vinegar
- 1½ oranges½ juiced, 1 whole
- 1 garlic cloveminced
- 80g butterleaf salad leaves
- ½ red onionfinely sliced
- 60g stiltoncrumbled
Nutrition: Per serving (6)
- kcal223
- fat15.7g
- saturates4.1g
- carbs14.4g
- sugars5g
- fibre1.5g
- protein5.3g
- salt0.5g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Put the bread on a baking tray and drizzle with 1 tbsp of the oil, tossing to coat. Season and toss again. Transfer to the oven and toast the bread for 30 mins or until golden and crisp. Remove from the oven and leave to cool.
step 2
Raise the oven to 200C/180C fan/gas 6. Lay a large piece of foil on a baking tray and scatter the beetroot on top. Drizzle with 1 tbsp of the oil and season. Fold the foil around the beetroot, sealing well, then transfer to the oven and roast for 45 mins until tender. Leave to cool.
step 3
Put the vinegar, orange juice and garlic in a large bowl and whisk in the remaining oil until emulsified. Season to taste and set aside. Peel the remaining orange, removing all the pith, then slice into segments. Add to a bowl with the bread chunks, lettuce, red onion and beetroot. Toss with the dressing and allow the salad to sit for 10 mins so the bread can soak up the dressing. Pour out onto a serving dish and top with the stilton.
