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Apple and kale panzanella

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

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes
Roasted carrots, radish, pear, kale and herbs served on a plate

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C and 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.

  2. 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.

  3. Step 3

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

  4. 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.

Apple and kale panzanella

Apple and kale panzanella
  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes
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
    Description

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

    Method

    1. Step 1

      Preheat oven to 180°C and 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.

    2. 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.

    3. Step 3

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

    4. 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.