Broccoli and walnut panzanella

Broccoli and walnut panzanella
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
414kcals
Fat
25g (3.2g saturated)
Protein
12.7g
Carbohydrates
30.5g (6g sugars)
Fibre
8.2g
Salt
0.4g
Calories
414kcals
Fat
25g (3.2g saturated)
Protein
12.7g
Carbohydrates
30.5g (6g sugars)
Fibre
8.2g
Salt
0.4g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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