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Autumn Panzanella

Autumn Panzanella

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Russet wedges of onion and rye, golden haloumi, crescents of orange sweet potato, ribbons of carrots, and burgundy chunks of beetroots, all cuddled up in golden honey and red wine vinegar. Autumn is officially here, and what better way to celebrate than with this quintessential panzanella salad?

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

2 clove

garlic

1 unit

rye bread

(ContainsGluten)

½ block

haloumi

(ContainsMilk)

400 g

sweet potato

1

beetroot

6

Brussels sprouts

1

carrot

1 bunch

kale

Not included in your delivery

1 tbs

olive oil

1 tbs

red wine vinegar

1 tsp

honey

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3030 kJ
Fat25.3 g
of which saturates10 g
Carbohydrate81.8 g
of which sugars30.2 g
Dietary Fibre0 g
Protein31 g
Sodium2680 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Aluminum Foil
Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced. Line two baking trays.

2

To prepare the ingredients, slice the sweet potatoes into half moons and quarter the Brussels sprouts. Cut the rye bread and haloumi into 2 cm cubes. Peel and crush the garlic, and peel the carrot into ribbons. Remove the kale stalks and roughly chop.

3

Add the sweet potato and Brussels sprouts with a good glug of oil and season with salt and pepper to one of the prepared trays. Make a foil parcel for the beetroot, coat with some oil, salt and pepper and seal. Place on the same tray and cook in the oven for 20 minutes.

4

Place the rye bread and haloumi on the remaining baking tray, toss with the olive oil and garlic. Add it to the oven for the last 10 minutes or until the haloumi is golden.

5

Meanwhile, in a small bowl whisk the red wine vinegar, honey and some salt and place the carrot into the liquid. Coat the carrot and allow it to pickle while the veggies bake.

6

In a big serving bowl, dress the kale with olive oil and salt, then massage the leaves for 1-2 minutes with your fingers. Add the roasted veggies, croutons, haloumi, carrots, and the pickling liquid (this is your dressing).

7

Divide the salad into bowls and enjoy.