Winter Panzanella

by BBC Good Food

Serve a colourful winter salad inspired by Italian panzanella, which uses torn-up bread to mop up the dressing. Serve as a side, or light lunch

Method

Based on 4 servings, adjust as needed.

Step 1

Slice the shallots, chop the chives and segment one orange and juice the other. Slice the beetroot into wedges. Toss the shallots with the vinegar, sugar and a large pinch of salt in a non-reactive bowl. Set aside to pickle for 20 mins while you prepare the rest.

Step 2

Spread the chives out on a small plate, and roll heaped teaspoons of the goat’s cheese in it, then set aside in the fridge to firm up until needed. Combine 3 tbsp of the olive oil with the honey, mustard and orange juice, season and set aside. Heat the remaining oil in a small frying pan over a medium heat and gently cook the pumpkin seeds with some seasoning until they start to pop, about 2-3 mins. Remove from the heat and spread out on a plate lined with kitchen paper.

Step 3

Whisk the dressing to bring it back together and mix in the croutons. Leave to soak for a few mins. Divide the chicory or radicchio leaves, tearing any large ones, between six plates and top with the segmented orange and beetroot wedges. Scatter over the balls of herby goat’s cheese, toasted pumpkin seeds and finally the pickled shallots. Spoon over the dressing and croutons to serve.

  • Ingredients
  • Based on 4 servings
  • 2 heads Chicory, or radicchio, leaves separated 1x Sainsbury's Red Chicory 140g
  • 1tsp Caster Sugar 1x Sainsbury's White Caster Sugar 500g
  • 200g Soft Goat's Cheese, ensure it’s vegetarian if needed 2x Sainsbury's French Goats Cheese, Mild 150g
  • 1tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g
  • 3.5tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 30g Pumpkin Seeds 1x Sainsbury's Pumpkin Seeds 100g
  • 2 Oranges, 1 segmented and 1 juiced 2x Sainsbury's Oranges
  • 80g Shop Bought Croutons 1x Sainsbury's Black Pepper & Sea Salt Croutons 100g
  • 20g Chives, chopped 1x Sainsbury's Bunched Chives 20g
  • 225g Cooked Beetroot, each cut into 8 wedges 1x Sainsbury's Beetroot Vacuum Pack 250g
  • 1tbsp Honey, or maple syrup 1x Sainsbury's Runny Honey 340g
  • 1large Banana Shallot, sliced 1x Sainsbury's Echalion Shallots 400g
  • 2tbsp Rice Wine Vinegar 1x Blue Dragon White Rice Vinegar 150ml
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