Broccoli and walnut panzanella
- July 2019
- Serves 4
- Hands-on time 20 min, oven time 30 min
This vegetarian panzanella salad is a brilliant way of using up leftover bread and nuts. Swap sourdough for any stale loaf you have and the walnuts for pistachios or almonds, if you prefer.
For a cheesy version, give our goat’s cheese and artichoke panzanella a go.
- Dairy-free recipes
- Vegetarian recipes
- 25g (3.2g saturated)
- 30.5g (6g sugars)
- 1 head broccoli
- 4 tbsp olive oil
- Finely grated zest and juice 1 lemon
- ¼ tsp chilli flakes
- 200g leftover sourdough bread, torn into 3cm chunks
- 75g shelled walnuts, toasted in a dry pan
- 1 garlic clove, crushed
- 400g mixed tomatoes, halved or sliced if large
- Handful fresh flatleaf parsley, chopped
- Heat the oven to 200°C/180°C fan/gas 6. Using a sharp knife (or mandoline if you have one) finely slice the stem of the broccoli, leaving the florets intact.
- Put the sliced broccoli stem in a bowl. Add 1 tbsp oil, the lemon zest and half the juice, the chilli flakes and some salt, then toss to coat. Set aside to marinate.
- Meanwhile separate the broccoli florets. Put in a roasting tin with 1 tbsp olive oil. Toss to coat, season with salt, then roast for 10 minutes.
- After 10 minutes, remove the tray and add the bread, ½ tsp freshly ground black pepper and ½ tbsp more oil. Toss together with the broccoli, then return to the oven to roast for 10 minutes more.
- Meanwhile, put the walnuts, garlic and a pinch of salt in a pestle and mortar or mini-processor and pound/whizz to a chunky sauce. Add the remaining lemon juice to taste, then stir/blend in the remaining olive oil to make a dressing.
- Toss the roasted broccoli and bread with the marinated broccoli in a large bowl. Add the tomatoes, then drizzle over the walnut sauce and toss to combine. Divide among plates or serve on a large platter, scattered with the parsley.
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