Winter roots panzanella traybake
Prep time: 15 minsTotal time: 
Winter roots panzanella traybake
We’ve put a seasonal spin on the Italian bread salad with a colourful medley of root veg. Crumbled feta is a delicious addition if you don’t need it to be vegan
Prep time: 15 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 2-3 parsnips (about 250g)
- 2-3 carrots (about 200g)
- 2 echalion shallots
- 4 tbsp olive oil
- 1 ciabatta roll (or 80g slightly stale bread)
- 75g curly kale
- 1 x 250g pouch Merchant Gourmet Puy Lentils
- 100g cooked beetroot, cut into wedges
- 1 tbsp sherry vinegar
- 1½ tsp maple syrup
- 1 tsp dijon mustard
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Peel the parsnips and carrots, then cut into 2-3cm chunks. Peel the shallots and quarter lengthways. Put all the veg in a bowl and toss with 1½ tablespoons of oil and some seasoning. Spread out on a large baking tray and roast for 35 minutes, turning halfway.
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Meanwhile, tear the ciabatta into bite-sized chunks and put on a separate baking tray. Drizzle over ½ tablespoon of oil and toss to coat. Bake for 10-12 minutes until golden and crisp, then remove from the oven to cool.
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Tip the kale into a colander and pour over a kettle of just-boiled water to wilt. Once the vegetables are turning golden and tender, remove the tray from the oven and stir through the lentils, kale and beetroot. Return to the oven for a final 10 minutes. Meanwhile, whisk together the remaining 2 tablespoons oil, the sherry vinegar, maple syrup and mustard. Season to taste.
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Drizzle the dressing all over the traybake and toss gently to coat. Top with the croutons and divide between shallow bowls to serve.
