Spring Panzanella

Ingredients:

  • 500g yellow beets
  • 250 g asparagus
  • 150 g green string beans
  • 200-250 g crispy salad such as romaine
  • 70 g baby leaves such as spinach or baby chard
  • 8 radishes
  • 3/4 dl / 1/3 cup chopped sun-dried tomatoes
  • 200 g burrata
  • big handful of basil
  • day-old sourdough bread
  • olive oil
  • garlic
  • Salt


Dressing:

  • 2 tbsp olive oil
  • 2 tbsp balsamic vingar
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp capers
  • 1 tsp dijon mustard
  • 2 soft, pitted dates
  • 1 small shallot
  • salt & pepper


Instructions:

  1. Cook the beets whole in a big sauce pan for about 1 hour or until soft when pierced through. Rub off the skins, cut into bite sized pieces and set aside. This can be prepped in advance.
  2. In the chopper bowl of your immersion blender, mix all ingredients for the dressing except shallot until smooth. Then add minced shallot and give it a quick mix to combine. Set aside.
  3. Sautée the asparagus and string beans in a skillet with a little oil and salt until browned and slightly softened. Set aside.
  4. Set oven to 175’C/350’F. Measure one medium slice of bread per person. Rub in olive oil and garlic and sprinkle with salt. Toast in oven for 10 minutes. Set aside.
  5. Meanwhile, combine salad (roughly torn), beets, sautéed asaparagus & string beans, sliced radishes and chopped sun-dried tomatoes in your biggest bowl or serving plate. Tear some of the bread and stick into the salad (as much as you can fit). Serve the rest of the bread on the side. Also tear the burrata on top of the salad. Finish by drizzling over as much dressing as you like, and decorate with basil. Nom nom nom!
  6. Feel free to add some lentils or chickpeas for protein, or serve with our green pea & halloumi patties.

 

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