A version of panzanella for the autumn and winter from Anna Jones.
Ingredients
- 4 banana shallots peeled and halved
- 4 plump garlic cloves unpeeled
- 200 g red grapes
- 400 g root vegetables chopped into rough 2cm chunks
- olive oil
- sea salt and black pepper
- 150 g sourdough bread torn into 2cm chunks
- 2 leaves sprigs sage picked
- 1 leaves small bunch parsley picked and stalks finely chopped
- 2 tbsp baby capers
- 350 g winter greens (kale, sprout tops or purple sprouting broccoli)
- For the dressing:
- 1 tsp dijon mustard
- 1/2 unwaxed lemon: juice and zest
- 4 tbsp extra virgin olive oil
- 4 tbsp extra virgin olive oil
Servings:
Instructions
- Heat the oven to 190C (170C)/gas 5. Put the shallots, garlic cloves, grapes and root vegetables into a large baking tray, then add two tablespoons of olive oil and some salt and pepper. Roast for 25 minutes, until the root veg is starting to soften.
- Remove the tray from the oven and add the sourdough, sage, parsley stalks and capers, and toss. Add two more tablespoons of oil and bake for a further 10 minutes, until everything is tender and golden, adding the greens for the last five minutes.
- In a jar or small bowl, shake or whisk together the dressing ingredients, then pour over the tray, scatter with the parsley leaves, toss and serve.
Share this Recipe
Powered byWP Ultimate Recipe