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5
from 1 vote
An Autumn Panzanella
A delicious alternative to a summer version
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Dinner, Lunch
Cuisine:
English
Diet:
Dairy Free, Nut Free, Vegan, Vegetarian
Servings:
2
people
Calories:
745
kcal
Author:
Thrifty Lesley
Cost:
42p
Equipment
small sharp knife
chopping board
oven proof dish
mixing bowl
large mixing spoon
Ingredients
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
Vinaigrette
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
Metric
-
US Customary
Instructions
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
Notes
Repriced at Asda August 2019
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Nutrition
Calories:
745
kcal
|
Carbohydrates:
78
g
|
Protein:
16
g
|
Fat:
44
g
|
Saturated Fat:
5
g
|
Sodium:
618
mg
|
Potassium:
750
mg
|
Fiber:
12
g
|
Sugar:
22
g
|
Vitamin A:
16760
IU
|
Vitamin C:
13
mg
|
Calcium:
230
mg
|
Iron:
5
mg