Name: Winter panzanella salad
Total time: 3000 s
Yield: 4
Ingredients: 1 pack frozen root vegetables; 200 gram bread; 2 tablespoon extra virgin olive oil; 2 tablespoon balsamic vinegar; 2 teaspoon Dijon mustard; 1/4 lemon; 100 gram walnut; 150 gram kale; 2 apple; 1 handful dried cranberries; 100 gram Roquefort cheese

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4. Roast the root vegetables (1 pack) according to the pack instructions. For the last 10 minutes of cooking, add the bread (200 g) and a drizzle of olive oil. Roast until the bread is crisp and the vegetables are tender.

Step 2

Meanwhile, to make the dressing, whisk the remaining olive oil (30 mL) with the balsamic vinegar (30 mL) , mustard (10 g) and lemon juice (1/4) . Season to taste.

Step 3

Toast the walnuts (100 g) in a dry pan over a medium heat until fragrant. Roughly chop and set aside.

Step 4

Tip the kale (150 g) into a large serving bowl and pour over half the dressing, massaging it into the leaves to tenderise them. Top with the sliced apples (2) and stir.

Step 5

Tumble the roasted veg on top of the kale. Scatter over the cranberries (1 handful) and toasted walnuts, crumble over the Roquefort (100 g) , if using, then drizzle over the remaining dressing to taste.

Winter panzanella salad

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