Winter Pomegranate Panzanella

Name: Winter Pomegranate Panzanella
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ tsp Dijon mustard; 2 parsnips, peeled and chopped into chunks; 5 garlic cloves, unpeeled; 2 tbsp pomegranate molasses; 1 red onion, cut into slim wedges; 175 g/6 oz Brussels sprouts; 200 g/7 oz seeded rustic bread or sourdough; 5 stems cavolo nero; 1 large carrot, peeled and chopped into chunks; 1 tbsp pomegranate molasses; sea salt and freshly ground black pepper; 8 tbsp olive oil; pomegranate seeds, to sprinkle; 1 tbsp sumac, plus extra to sprinkle; 4 tbsp extra virgin olive oil; 2 tbsp freshly squeezed orange juice; fresh flat-leaf parsley, roughly chopped, to sprinkle; leaves stripped from several sprigs of fresh thyme; 1 tbsp sherry vinegar; 250 g/9 oz butternut squash (prepared weight), peeled and cut into large chunks; 2 medium beetroots/beets, peeled, sliced into slim wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Panzanella is a popular summertime Italian bread and tomato salad. This autumn/winter version with seasonal vegetables, features jewel-like pomegranates and zesty sumac to provide the acid and aroma that tomatoes usually do. This is not as time-intensive as the recipe length may suggest – there is a bit of baking sheet juggling to do, but it’s easy, and the result is packed with flavour.

Ingredients

Europe
Italy
Mediterranean
Bread
Vegan
Autumn
Winter
Summer

Ingredients

Method