Warm Panzanella Salad (photo credit: Hello Fresh)
This warm salad is perfect any time of the year and makes a great Valentine’s special dinner main or lunch. It is packed with vegetables and has great flavours. You can serve it as main or starter by reducing the portion in half or not adding ciabatta or feta for a lighter version. Although we guarantee he or she will be coming for seconds if there are leftovers. What is also great that you can substitute ingredients easily. You can also use readily sliced veg from a frozen section as well as fresh.
Half of Butternut squash sliced or 1 medium sweet potato sliced (fresh or frozen)
1 Red Pepper
½ Red Onion
Small pack of Cherry Tomatoes
Garlic (1 clove)
half a pack of Rocket salad
1 regular ciabatta roll
Feta Cheese (half a small block)
2 tablespoons of olive oil
Preheat your oven to 200°C. Put the diced squash on a large lined baking tray, drizzle with oil and season with salt and pepper. Mix well, arrange in a single layer on the tray, then pop on the top shelf of your oven to roast until tender and golden, 25-30 mins. Meanwhile, halve, peel and thinly slice the onion. Halve, then remove the core from the pepper and slice into thin strips. Heat a splash of oil in large frying pan over medium heat. Add the onion. Gently fry, stirring occasionally, until the onion and pepper are soft, about 15 mins. In the meantime, peel and grate the garlic (or use a garlic press). Halve the tomatoes. Pick the thyme leaves from their stalks and roughly chop. Tear the ciabatta into small, small pieces and drain the capers in a sieve. Zest then halve the lemon. When the squash has been cooking for 10 mins, add the tomatoes and garlic to the tray with another drizzle of oil if you need it. Gently mix and return to the oven for the remainder of the cooking time. Meanwhile, make the dressing by combining the olive oil (see ingredients for amount), sugar (if using), lemon zest and juice from the lemon in a mixing bowl. Season with salt and pepper, mix well and set aside. When the squash has been cooking for 10 mins, add the tomatoes and garlic to the tray with another drizzle of oil if you need it. Gently mix and return to the oven for the remainder of the cooking time. Meanwhile, make the dressing by combining the olive oil, lemon zest and juice from the lemon in a mixing bowl. Season with salt and pepper, mix well and set aside. Stir the capers into the pan with the onion and pepper then tip them all into the bowl with the dressing. Remove the roasted veggies and croutons from the oven, add to the bowl and gently mix. Let the bowl sit for a couple of minutes (to let the bread absorb the flavours!) then mix in the rocket and basil. Divide between plates and top with the crumbled feta.
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