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Apple and kale panzanella

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

For a wintery spin on a classic Italian panzanella salad, try this fresh version bursting with roasted veggies and zesty flavour.

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

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

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 minute
  • Prep time20 minute
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

  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.