An Autumn Panzanella


An Autumn Panzanella


I was musing about the lovely summer dish that is a tomato panzanella and wondered if anything could be made in another season. Then lo & behold, I was reading the completely glorious book Salt, Fat, Acid, Heat and there was a recipe for just that. This isn’t that recipe, but it was certainly inspired by it

A panzanella is great for using up stale bread

What else can go in a panzanella?

It was really delicious! The almonds are the expensive things here, so the cost could be reduced by reducing the quantity of almonds, leaving them out altogether. Or perhaps using value salted peanuts or cashews instead.

Swap the carrots for parsnips, which go really well with apple. But I’m already thinking of a winter version that will feature parsnips, sweet potato, sage and walnuts

Which just leaves spring. For that I’m thinking maybe asparagus, tiny peas and mint

Have you tried alternative panzanella flavours?

Faggots & Gravy
an autumn panzanella

An Autumn Panzanella

Thrifty Lesley
A delicious alternative to a summer version
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine English
Servings 2 people
Calories 745 kcal


  • small sharp knife
  • chopping board
  • oven proof dish
  • mixing bowl
  • large mixing spoon


  • 200 g apple 17p for average sized apple
  • 200 g carrot 50p/kg, 10p
  • 40 g almonds 88p/100g 35p
  • 200 g bread 55p a loaf, 12p
  • 30 ml oil £1.09/litre, 3p
  • thyme optional


  • 2 tblsp olive oil £1.09/litre, 3p
  • 1 tblsp lemon juice 16p/100ml, 2p
  • 1 tsp grainy mustard 34p/164g, 2p
  • salt and pepper


Roast the vegetables

  • Chop the apples into quarters, no need to peel.
  • Chop the carrots into thick slices, no need to peel if they don't need it.
  • Toss the apples and carrots with salt and pepper, a little oil and the thyme leaves if using
  • Roast the carrots and apples in a hot oven until soft and yielding, about 40 minutes.
  • Click here to start a 30 minute timer
  • Ten minutes before the vegetables are cooked through (after 30 minutes), add the prepared croutons to the oven to crisp up

Make the Croutons

  • While the vegetables are roasting, cut the bread into chunky croutons
  • Toss the bread with the oil and some salt and pepper
  • Blast in the oven until browning and crispy, about 10 minutes
  • Click here to start a 10 minute timer

Make a Vinaigrette

  • Whisk the dressing ingredients together until emulsified

Assemble the Salad

  • Tip the croutons into the apple and carrot mix, stir well, drizzle over dressing and enjoy immediately while the croutons are still crunchy
Keyword budget meals, cheap family recipes, salad, vegan, vegetables, vegetarian

Take care of your family and your budget

Before putting together the meal planners, Lesley surveyed what was needed. Of the existing 14 budget meal plans, most are cheap meals for 2 people so can be sized up or down. Others are cheap family meals for 4 people, or meals for one

Want to know more about how to feed yourself for £1 a day? Try Cheap Family Recipes for monthly meal plans

Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you!

I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community.



  1. Thrifty Lesley

    I just tipped them into the bowl and mixed them in. Seem to have missed out that bit, I’ll have to add it in tomorrow!

  2. Hannah

    Yummy looking recipe, as always 🙂 Quick question – what happens to the almonds?

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