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Autumn panzanella salad recipe

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Use leftover roasted root veg from this tasty traybake and crunchy seasonal apples make up this Italian-style salad, using toasted ciabatta to crisp the dish up to perfection. See method

Serves 4
12 mins to prepare and 8 mins to cook
432 calories / serving

Ingredients

200g ciabatta, sliced or torn into chunks
1 tbsp olive oil
5g Parmesan, finely grated, plus 20g shavings
1½ red eating apples, cored
½ lemon, juiced
520g leftover roasted root veg, halved
85g watercress, thick stalks removed
1 tbsp red wine vinegar
1 small garlic clove
1 tsp wholegrain mustard
3 tbsp extra-virgin olive oil
¼ tsp soft light brown sugar
6g fresh parsley, chopped

Each serving contains

Energy
1805kj
432kcal 22%
Fat
23g 33%
Saturates
4g 22%
Sugars
15g 17%
Salt
0.8g 14%

of the reference intake
Carbohydrate 42.5g Protein 9.9g Fibre 5.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the bread on a baking tray with the oil and grated Parmesan; season, toss to coat. Bake for 5-8 mins until golden and crisp.
Meanwhile, slice the apples and toss with a little lemon juice to prevent browning. In a large bowl, mix through the leftover root veg. Add the salad leaves and toasted bread.
Shake the dressing ingredients together in a jam jar; season to taste. Pour half into the veg bowl and toss gently to coat before piling onto a serving plate. Add the Parmesan shavings and serve with the remaining dressing.

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