Cold Weather Panzanella Salad

Perfect for those winter months, Twisted’s Cold Weather Panzanella Salad recipe includes charred butternut squash, roasted tomatoes & crispy capers

45 minutes cook

Serves 4

Spencer Lengsfield

Twisted: Unserious food tastes seriously good.

Ingredients

For the panzanella:

1/2ciabatta loaf, torn

1/2red onion, thinly sliced

2 headsred chicory

1butternut squash, peeled and sliced

Extra virgin olive oil, to taste

350gcherry tomatoes

2 tbspvegetable oil, for frying

2 tbspcapers

a handfulbasil leaves

to tastechilli flakes, to garnish

For the vinaigrette:

3 tbspred wine vinegar

50mlextra virgin olive oil

1 tsphoney

1 tspDijon mustard

to tastesalt and pepper

Still maintaining the framework of a classic panzanella, this autumnal version also has the addition of charred butternut squash, roasted tomatoes, red chicory, and crispy fried capers.

Method

Roughly tear the ciabatta into 1-2 inch pieces, and leave to sit out for a few hours. If you don’t have this much time, pop them in a low oven for 30 minutes.

Thinly slice the red onion, and roughly chop or tear the radicchio.

Slice the peeled butternut squash into half moon shapes, and rub with olive oil, salt, and pepper. Char on a griddle pan or skillet - this can also be done under your grill or in the oven, but a griddle pan works best.

Leave the cherry tomatoes whole, and give them a nice char as well.

Add the charred tomatoes and squash to the salad, along with the ciabatta.

Add a small amount of oil to a saucepan, just enough to cover the bottom, and turn to a high heat. Add the capers and basil, and fry for a few minutes until they pop and crisp up.

Whisk together red wine vinegar, olive oil, honey, dijon, salt, and pepper.

Pour over your vinaigrette and toss, then top with the crispy capers and basil. Finish with chilli flakes and fresh black pepper. Enjoy!