Autumn panzanella with squash & mozzarella

Name: Autumn panzanella with squash & mozzarella
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: ½ golden butternut squash, skin on, deseeded, cut into 2cm pieces; 200 g carrots, peeled and roughly chopped; 6 echallion shallots, halved; 2 tbsp olive oil; 180 g No.1 White Sourdough Bread, cut into 2cm pieces; 2 tsp nonpareille capers, drained; 2 tbsp sherry vinegar; 4 tbsp extra virgin olive oil, plus extra to serve (optional); 140 g pack red chicory, leaves separated; 1 pack No.1 Mozzarella Di Bufala Campana DOP

An autumnal take on the classic summer salad, the sweetness of the vegetables marry perfectly with the salty, sharp dressing.

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HealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ golden butternut squash, skin on, deseeded, cut into 2cm pieces
200g carrots, peeled and roughly chopped
6 echallion shallots, halved
2 tbsp olive oil
180g No.1 White Sourdough Bread, cut into 2cm pieces
2 tsp nonpareille capers, drained
2 tbsp sherry vinegar
4 tbsp extra virgin olive oil, plus extra to serve (optional)
140g pack red chicory, leaves separated
1 pack No.1 Mozzarella Di Bufala Campana DOP

Preheat the oven to 220°C, gas mark 7. Place the squash, carrots and shallots (reserve half a shallot) in an even layer on a large baking tray with the oil. Season and roast for 15 minutes.
Toss through the sourdough chunks, then return the tray to the oven for 10 minutes more, until everything is golden and crisp and the vegetables are tender.
Meanwhile, make the dressing. Finely chop the reserved half shallot and place in a large serving bowl with the capers, sherry vinegar and extra virgin oil. Mix well to combine and season with black pepper
Carefully transfer the contents of the tray into the bowl of dressing, toss to coat using 2 spoons, then add the chicory leaves and toss again. Pile onto a platter, tear over the mozzarella, then season with black pepper and a drizzle of extra virgin oil, if liked, and serve immediately

Cook’s tip

This recipe traditionally uses stale bread, so if your sourdough is past its best, it will be perfect to soak up all the delicious flavours in this salad. It won’t need crisping in the oven.

Typical values per serving when made using specific products in recipe