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Roasted winter veg panzanella recipe
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3 ratings
This warming winter salad is packed full with vibrant veggies. Pop all the ingredients into a baking tray, then let the oven do all the work. Serve with a zingy garlic dressing and enjoy! See method
Ingredients
- 2 raw medium beetroot, each sliced into 8 wedges
- 1 large sweet potato, scrubbed and cubed
- 1 small caulifower, trimmed and broken into small florets, leaves chopped
- 1 medium red onion, sliced into 8 wedges
- 2½ tbsp vegetable oil
- 15g fresh parsley, stalks and leaves separated and chopped
- 150g crusty wholemeal bread, torn or cut into bite-size chunks
- 400g tin white beans, such as butter beans, drained and rinsed
For the dressing
- 1 tbsp red wine vinegar
- 2 tbsp organic rapeseed oil
- 1 garlic clove, crushed
2 of your 5-a-day and a source of vitamin C
Each serving contains
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Energy
1605kj
383kcal
19%
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Fat
17g
24%
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Saturates
1g
7%
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Sugars
11g
12%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 41.3g
Protein 11.3g
Fibre 10.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the veg, apart from the cauliflower leaves, in a large roasting tin with 2 tbsp oil, the parsley stalks and some seasoning. Roast for 25 mins.
- Add the bread, cauliflower leaves and remaining vegetable oil to the tin; stir to coat well. Roast for 13-15 mins until the veg is tender and the bread is golden and crisped.
- Meanwhile, mix the dressing ingredients together in a bowl and season with black pepper. Fold through the drained beans and leave to soak.
- Once the bread and veg are roasted, tip the beans and dressing into the tin; mix well. Add half the parsley leaves and toss well. Garnish with the remaining parsley to serve. This recipe is great served alongside grilled chicken.
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