Apple and kale panzanella

For a wintery spin on a classic dish, try this fresh panzanella salad. It’s bursting with vibrant veggies and zesty flavour.

Roasted carrots, radish, pear, kale and herbs served on a plate

Serves

4

Prep

20m

Cooking

30m

Ingredients

  • 2 bunches Dutch carrots, trimmed
  • 2/3 cup (160ml) olive oil
  • 1/2 Coles Finest by Laurent White Sourdough Vienna, day-old, cut into 4cm pieces
  • 1/4 cup (20g) finely grated parmesan
  • 1/2 lemon, rind finely grated, juiced
  • 2 garlic cloves, finely chopped
  • 1/2 cup (125ml) buttermilk
  • 1 1/2 tbs apple cider vinegar
  • 1/2 bunch kale, leaves coarsely torn
  • 1/2 cup mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • 2 apples, thinly sliced
  • 2 spring onions, thinly sliced
  • 1/4 cup (50g) pepitas (pumpkin seeds), toasted

Method

STEP 1 

Preheat oven to 180°C Line 2 baking trays with baking paper. Arrange the carrots in a single layer on 1 lined tray. Drizzle with 1 1/2 tbs oil. Season. Roast for 25-30 mins or until golden brown and tender.

STEP 2 

Meanwhile, combine bread, parmesan, lemon rind, half the garlic and 2 1/2 tbs oil in a medium bowl. Season and toss to combine. Spread the bread mixture over remaining lined tray. Bake for 15-20 mins or until golden brown and crisp.

STEP 3 

Whisk the buttermilk, vinegar, lemon juice, remaining garlic and remaining oil in a small bowl. Season.

STEP 4 

Combine the carrots, bread, kale, mint, parsley, apple and spring onion in a large bowl. Drizzle with dressing and toss to combine. Arrange on a serving platter. Season. Sprinkle with pepitas to serve.

Dietary information

Vegetarian
Egg-free
Nut-free
Peanut-free
Sesame-free
No added sugar
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Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.