Root Vegetable Panzanella Salad
Serves 4
Perfect Autumn Lunch
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Prep Time
15 min
Prep Time
15 min
  1. 300g sweet potatoes, cut into small chunks
  2. 1 parsnip, cut into small chunks
  3. 2 carrots, cut into small chunks
  4. 1 red pepper, cut into chunks
  5. 2 tbsp oil
  6. 1 bunch spring onions, cut into 3cm pieces
  7. 100g cherry tomatoes
  8. 150g Irish brown soda bread, torn into bite sized pieces
  9. 1 small sweet cos lettuce, shredded
  10. 3 tbsp honey and mustard dressing
  1. Preheat the oven to 200oC, gas mark 6.
  2. Place the root vegetables and pepper into a roasting tin and toss with 1 tbsp oil and season. Roast for 15 minutes then stir in the spring onions and tomatoes and roast for a further 10 minutes. Allow to cool.
  3. Meanwhile, toss the bread in the remaining oil and spread out onto a baking tray and roast for 10 minutes until golden. Toss into the vegetables along with the lettuce and dressing then serve.
Cooks tip
  1. For a non-vegetarian option, add diced pancetta or chorizo to the vegetables with tomatoes.
National Bread Week Ireland