Main Dishesdeliciouslyella
Winter Roots Panzanella
This recipe is part of our 7-day meal plans. We’ve doubled up on the vegetables in this recipe so you have enough for dinner one night and lunch the following day. You can omit the toast if you like but we think it makes this salad dinner feel satisfying and indulgent.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
Preheat oven to 160°C fan / 180°C.
2
Place the cauliflower, cannellini beans, broccoli, carrots, parsnips and kale in a bowl and toss with the olive oil, garlic flakes, turmeric, curry powder and season with salt and pepper. Place on a baking tray and cover tightly with foil.
broccoli3.6 ozcarrots2parsnips2olive oil1 tablespoongarlic flakes1 tablespoonground turmeric1 teaspooncurry powder1 tablespoon
3
Place into the preheated oven and bake for ⏱️ 15 minutes with the foil on, then remove to toss and cook for a further ⏱️ 15 minutes. Doing this ensures that the vegetables cook fully and also get nice and crispy.
4
While the vegetables are cooking make the creamy tahini cashew sauce by mixing all ingredients together in a bowl.
5
Lightly brush a piece of sourdough bread with olive oil and place in a frying pan over high heat. Grill quickly on each side until golden brown and crispy.
olive oil1 tablespoon
6
Place half the vegetables from the tray into a bowl and drizzle with creamy tahini cashew dressing. Garnish with pickled pinks and seaweed seeds, and serve with grilled bread. (Reserve the other half of the vegetables for lunch the following day).
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