Food & Drinks

Winter panzanella with beetroot, sweet potato and fennel

If you crave a healthy meal salad in warm weather, you’ll soon end up with a summery panzanella with juicy tomatoes. In winter you can continue that line with this wintery panzanella, with winter vegetables and crispy sourdough bread. At least as good.


For 4 persons:

  • 2 sweet potatoes, peeled and shaved into thin ribbons
  • 2 large cooked beetroot, peeled and diced
  • 250 grams Brussels sprouts, halved
  • 1 fennel, cut into thin strips
  • 100 grams of fresh spinach

For the dressing:

  • Dash olive oil
  • 1 teaspoon of mustard
  • Dash of maple syrup
  • Pinch of coarse sea salt

For the bread:

  • 200 grams of sourdough bread, in cubes
  • 2 small cloves of garlic (or 1 large), crushed
  • 1/2 red onion, in thin half rings
  • Dash olive oil
  • Sea salt

For the finish:

  • Handful of nuts and / or kernels, toasted

Panzanella is a delicious Italian salad with tomatoes and bread. Not only is the salad a huge flavor bomb, it is also a great way to use up leftover stale bread. The bread soaks in the juices of the tomatoes, which makes it more tender and gives it a lot of flavor. That is insanely delicious.

And yes, you can also apply that principle to winter vegetables! Just look at this recipe, with which you immediately have a healthy meal salad.

Enjoy this quick but tasty dish. Photo: Culy.


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