Panzanella Salad
with crunchy 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.
Tags:
Calorie Smart
•Veggie
•Eat Me First
Allergens:
Milk
•Sulphites
•Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
300 grams
Diced Butternut Squash
1 unit(s)
Onion
1 unit(s)
Courgette
2 unit(s)
Garlic
125 grams
Cherry Tomatoes
40 grams
Salad Leaves
100 grams
Greek Style Cheese
(Contains: Milk)
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Baguette
(Contains: Wheat May be present: Milk, Soya)
1 sachet(s)
Mayo
(Contains: Egg, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2495 kJ
Energy (kcal)596 kcal
Fat17.9 g
of which saturates8.7 g
Carbohydrate85.1 g
of which sugars15.8 g
Dietary Fiber4.1 g
Protein24.8 g
Cholesterol0 mg
Salt2.13 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- 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.
- Roast on the top shelf of the oven until tender and golden, 25-30 mins.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Trim the courgette then slice into 1cm thick rounds.
- 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.
3
- Meanwhile, halve the tomatoes.
- Tear the baguette into small, bite-sized 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 top shelf of the oven for the remainder of the cooking time, 10-15 mins.
TIP: Use two baking trays if necessary.
4
- Meanwhile, to a large bowl add 2 tbsp oil (double for 4p) along with the red wine vinegar and mayo.
- Season with salt and pepper, mix well and set aside.
- Add the 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!
5
- 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.
6
- 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.
