Winter panzanella salad
( SERVES 4 )
Photo by Michael Craig
|100 ml||Extra virgin olive oil|
|5||Garlic cloves, crushed|
|700 g||Bread, stale country-style bread, cubed|
|60 g||Parmesan cheese, finely grated|
|1 to taste||Salt & freshly ground pepper|
|1||Red onion, thinly sliced|
|3 Tbsp||White wine vinegar|
|1 to taste||Flaky sea salt|
|4 cups||Buttercup pumpkins, peeled, seeded, and diced|
|100 ml||Extra virgin olive oil, plus extra 1.5 tbsp|
|1 Tbsp||Fresh rosemary, chopped|
|1 to taste||Freshly ground black pepper|
|500 g||Brussels sprouts, ends trimmed, then halved|
|½ cup||Flat leaf (Italian) parsley, leaves|
- Croutons: Preheat oven to 180 degC. Heat the oil gently in a large skillet.
- Add the garlic and the bread cubes. Toss to coat well.
- Add most of the grated cheese and stir.
- Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper, then gently toss again.
- Bake for about 10-15 minutes, stirring once or twice, until the croutons are crisp and golden. Set aside and let cool.
- Salad: Soak the sliced red onion in the wine vinegar with a pinch of salt for about 15 minutes.
- Toss the pumpkin with 1½ tablespoons of the olive oil, rosemary, salt, and pepper.
- Arrange in a single layer on a baking tray and bake until tender and lightly caramelised, about 20 minutes. Let cool.
- Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook for about four minutes until tender but still crisp.
- Drain and cool under cold running water, drain till dry.
- Into the reserved red onions and vinegar, whisk the remaining olive oil. Season with salt and pepper.
- In a large bowl combine the roasted squash, croutons, and Brussels sprouts.
- Add some of your favourite vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning.
- Garnish with grated parmesan and serve immediately.