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Winter panzanella salad

Winter panzanella salad on a serving platter

Winter panzanella salad

Name: Winter panzanella salad
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 6
Ingredients: 1 large banana shallot sliced; 2 tbsp rice wine vinegar; 1 tsp caster sugar; 20g chives chopped; 200g soft goat's cheese (ensure it’s vegetarian if needed); 3 ½ tbsp olive oil; 1 tbsp maple syrup; 1 tbsp Dijon mustard; 2 oranges 1 segmented and 1 juiced; 30g pumpkin seeds; 80g shop-bought croutons; 1 head radicchio leaves separated; 225g cooked beetroot each cut into 8 wedges

Ailsa Burt

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Serves 6

Easy

Prep: 25 mins

Cook: 3 mins

A star rating of 4.5 out of 5.10 ratingsRate

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Serve a colourful winter salad inspired by Italian panzanella, which uses torn-up bread to mop up the dressing. Serve as a side, or light lunch

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large banana shallot

sliced
2 tbsp rice wine vinegar
1 tsp caster sugar
20g chives

chopped
200g soft goat's cheese

(ensure it’s vegetarian if needed)
3 ½ tbsp olive oil
1 tbsp maple syrup
1 tbsp Dijon mustard
2 oranges

1 segmented and 1 juiced
30g pumpkin seeds
80g shop-bought croutons
1 head radicchio

leaves separated
225g cooked beetroot

each cut into 8 wedges

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Nutrition: Per serving

kcal319
fat19g
saturates7g
carbs24g
sugars11g
fibre3g
protein12g
salt1.1g

Method

step 1

Toss the shallots with the vinegar, sugar and a large pinch of salt in a non-reactive bowl. Set aside to pickle for 20 mins while you prepare the rest.
step 2

Spread the chives out on a small plate, and roll heaped teaspoons of the goat’s cheese in it, then set aside in the fridge to firm up until needed. Combine 3 tbsp of the olive oil with the maple syrup, mustard and orange juice, season and set aside. Heat the remaining oil in a small frying pan over a medium heat and gently cook the pumpkin seeds with some seasoning until they start to pop, about 2-3 mins. Remove from the heat and spread out on a plate lined with kitchen paper.
step 3

Whisk the dressing to bring it back together and mix in the croutons. Leave to soak for a few mins. Divide the radicchio leaves, tearing any large ones, between six plates and top with the segmented orange and beetroot wedges. Scatter over the balls of herby goat’s cheese, toasted pumpkin seeds and finally the pickled shallots. Spoon over the dressing and croutons to serve.

Recipe from Good Food magazine, December 2023

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A star rating of 4.5 out of 5.10 ratings

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