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)
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