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
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Equipment needed

Ingredients

  • 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

Instructions

Vegetables

  • 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

Croutons

  • 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

Nuts

  • 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

Notes

Use a little dark muscovado sugar in place of the honey to keep this panzanella vegan
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Nutrition

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.
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Home Made Christmas Hampers
Competition - Mliter Digital Food Dehydrator