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Bowl with panzanella with croutons on the side

Pumpkin panzanella

A delicious bread salad, and not just for Autumn (as in this recipe), sub in seasonal ingredients and drown your bread ends any time of the year

Ingredients: (serves 4).
•    1 medium pumpkin
•    1/2 celeriac 
•    2 beetroot 
•    3 garlic cloves finally chopped 
•    4 slices of stale bread 
•    Pinch dried chilli flakes 
•    Olive or rapeseed oil 
•    A handful of rocket torn up 
•    Bunch of chopped parsley 
•    Small jar of pesto or 100 grams of home made pesto

 

Method:
1.    Peel and chop the root vegetables into inch chunks. Place into an oven tray and toss with garlic, oil, vinegar, chilli and rosemary. 
2.    Season and roast with a few turns at 180 celsius for 45 minutes. The vegetables should be soft and caramelised. 
3.    Rip up the bread and plunge into a bowl of cold water for 3 seconds. Remove the bread and drain in your hands and add to the tray of roasted vegetables. 
4.    Add the rocket and chopped parsley. Gently mix together and serve with a good dollop of pesto.

 

Recipe created for #FoodSavvy Norfolk & Suffolk