Perfect on a cold, damp autumn day
Home Made Christmas Hampers
Competition - Mliter Digital Food Dehydrator

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?



an autumn panzanella

An Autumn Panzanella

Perfect on a cold, damp autumn day
0 from 0 votes
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Course: Dinner, Lunch
Cuisine: English
Keyword: budget meals, cheap family recipes, salad, vegan, vegetables, vegetarian
Dietary Requirements: Dairy Free, Vegan, Vegetarian
Servings: 2 people
Cost per portion 53p
Calories: 699.14kcal
Author: Thrifty Lesley
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
If you enjoyed this recipe, would you please consider leaving a review? It would really help

Equipment needed


  • 2 apples 17p per apple, foraged or from someone with a garden
  • 200 g bread 55p a loaf, 14p
  • 30 ml oil £1.09/litre, 3p
  • 250 g carrots 14p
  • 45 g whole almonds Asda whole almonds, 600g/£5.30 40p
  • thyme leaves
  • 2 tsps honey



  • Quarter the apples, removing the pips and core but leaving the peel on
  • Peel the carrots if they need it. Chop into small chunks
  • Toss everything with a little oil, salt and pepper, and drizzle with the honey
  • Cook in the oven for about 40 minutes until they are cooked through and yielding
  • Click here to start a 40 minute timer


  • Meanwhile, cut the bread into chunky croutons
  • Toss the bread with a little oil and some salt and pepper
  • Blast in the oven until browning and crispy


  • Put the nuts in a small dish and either grill until toasted, or pop in the oven with everything else. Keep a close eye on them as they will burn quickly

To Serve

  • Tip the croutons into the vegetable mix, add the toasted nuts and some thyme leaves, stir well and enjoy immediately while the croutons are still crunchy


Use a little dark muscovado sugar in place of the honey to keep this panzanella vegan
Got a great recipe? How about submitting it to appear on Thrifty Lesley!


Nutrition Facts
An Autumn Panzanella
Amount Per Serving
Calories 699.14 Calories from Fat 272
% Daily Value*
Fat 30.17g46%
Saturated Fat 2.84g18%
Sodium 607.58mg26%
Potassium 935.37mg27%
Carbohydrates 97.21g32%
Fiber 14.82g62%
Sugar 37.54g42%
Protein 16.8g34%
Vitamin A 20980.78IU420%
Vitamin C 15.74mg19%
Calcium 249.57mg25%
Iron 4.95mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !




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

FaceBook Feed Yourself for £1 a Day


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

Facebook Slimming Group



Digiprove sealCopyright secured by Digiprove © 2019 Lesley Negus
Print Friendly, PDF & Email
Home Made Christmas Hampers
Competition - Mliter Digital Food Dehydrator