Cold Weather Panzanella Salad

An A/W twist on your favourite summer salad.

Done in 45 mins

Twisted: Unserious food tastes seriously good.
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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.


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!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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