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.
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