Roasted Root Panzanella (4)
Ingredients
DRESSING
Instructions
  1. Preheat your oven to 200 C, Fan 180, Gas 6.
  2. Put the beetroots in a deep roasting tray with the vinegar, salt and pepper and a good splash of olive oil and turn to coat everything.Cover the tray with foil and put into the oven to roast for 15 minutes.
  3. Meanwhile lay the onions and carrots on a second tray and the squash on a third. Sprinkle with salt and pepper and drizzle with a little olive oil then scatter the sage or thyme over both. Once the beetroots have had 15 minutes in the oven put in the other two trays and roast the lot for a further 40 mins or until the vegetables are tender and golden.
  4. Take everything out of the oven and scrape the onions and carrots onto the tray with the squash. Tear the bread into little chunks and tumble them into the now empty tray. Scatter over the pumpkin seeds, season with salt and pepper and grate over the lemon zest. Drizzle with olive oil and return to the oven for 5-10 minutes until just starting to crisp.
  5. Make the dressing while the bread is toasting. Carefully pour the juices from the roasted beets into a jug and add the olive oil, mint and mustard, Season and mix well.
  6. Tumble all the vegetables into a big bowl and top with the crisp bread and seeds. Stir in the dressing, turning everything together. Serve immediately.