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Panzanella Salad
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Panzanella Salad

Panzanella Salad

with brioche croutons and crumbled Greek style cheese

Panzanella salad is a favourite in Italian households. Usually made with stale or leftover bread, the name Panzanella is thought to come from a combination of the words "pane" (Italian for bread) and "zanella" a type of small basket.

Under 650 calories
Eat Me First
Total Time40 minutes
Cooking Time35 minutes


Serving amount

1 piece

Diced Butternut Squash

1 piece


1 piece


1 piece


125 g

Cherry Tomatoes

2 piece

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

40 g


100 g

Greek Style Cheese

(Contains Milk)

1 sachet

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

to taste


to taste


to taste



Nutrition Values

Energy (kcal)445 kcal
Energy (kJ)1861 kJ
Fat17.7 g
of which saturates10.1 g
Carbohydrate57.8 g
of which sugars18.6 g
Dietary Fiber0 g
Protein19 g
Cholesterol0 mg
Salt1.68 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet with Baking Paper


Roast the Butternut Squash
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Place the butternut squash on a large (lined) baking tray. Drizzle with oil and season with salt and pepper.
  • Toss to coat and arrange in a single layer on the tray.
  • Pop on the top shelf of the oven to roast until tender and golden, 25-30 mins.
Fry the Veg
  • Meanwhile, halve, peel and thinly slice the onion.
  • Trim the courgette then slice into rounds about 1cm thick. 
  • Peel and grate the garlic (or use a garlic press).
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the onion and courgette and cook, stirring occasionally, until softened, 6-8 mins.
Roast the Tomatoes
  • Meanwhile, halve the tomatoes.
  • Tear the brioche buns into small, bite-size pieces.
  • When the butternut squash has been cooking for 15 mins, add the tomatoes to the tray with another drizzle of oil.
  • Carefully mix everything together and return to the oven for the remainder of the cooking time, 10-15 mins.

TIP: Use two baking trays if necessary.

Make the Croutons
  • Meanwhile, to a large bowl add 1 tbsp oil (double for 4p) along with the red wine vinegar
  • Season with salt and pepper, mix well and set aside.
  • Add the brioche croutons to a (separate) lined baking tray with a drizzle of oil and a pinch of salt.
  • Toss to coat, spread out and bake on the middle shelf of the oven until golden, 8-10 mins. Give the tray a shake halfway through.

TIP: Watch them carefully so they don't burn!

Assemble the Salad
  • When the onion and courgette have softened, stir in the garlic and cook for 1 min more.
  • Remove from the heat and add to the bowl with the dressing.
  • When ready, remove the veg and croutons from the oven, add to the bowl and gently mix.
  • Let everything sit for a couple of mins to allow the croutons to absorb the flavours.
Finish and Serve
  • Carefully fold the rocket into the bowl with the softened veg and croutons.
  • Divide your panzanella salad between plates.
  • Crumble the Greek style cheese over the top.