Tenina.com's Butternut Panzanella Salad



  1. Peel and either slice or cut pumpkin into cubes and place onto a lined baking tray. Drizzle with EVOO and season lightly with salt and pepper. Roast approximately 25 minutes in a hot oven (200°C) until cooked and starting to caramelise. Remove from the oven and cool.

  2. Dice the bread into crouton size pieces and place onto a lined baking tray. Drizzle with plenty of EVOO. Cook at 180°C stirring occasionally, until the bread is crispy and golden and all the oil is absorbed.

  3. Slice radishes paper thin and cut celery on an angle into thin slices. Add the pumpkin, toasted bread and all the salad ingredients to a large bowl and toss gently.

  4. To make the salad dressing place all ingredients into the Thermomix bowl and blend 10 sec/speed 10. Dress the salad a good 10 minutes before serving as the dressing needs to be infused into the bread a little.

Find more great recipes at: