Christmas Panzanella Recipe

Christmas Panzanella Recipe

Ingredients

Roast Pumpkin

½ hokaido pumpkin, peeled and thinly sliced

Olive oil to taste

1 tablespoon honey

Pepper to taste

Salt to taste

250g sourdough bread, cut into cubes

Sauce

2 tablespoons honey or maple syrup

1 teaspoon Dijon mustard

1 clove garlic, minced

120ml orange juice

1 tablespoon fresh thyme

80ml olive oil

Salt to taste

Pepper to taste

Finishing

2 medium cooked beetroots, cut into cubes

6 chopped dried apricots

1 tablespoon pomegranate seeds

1 sliced ​​chive

Supreme of 1 orange

250g blue cheese

Toasted pine nuts to taste

3 tablespoons chopped parsley

Preparation

Roasted Pumpkin

1. Preheat the oven to 200ºC. Place the pumpkin slices on a baking tray and season with a drizzle of olive oil, honey, pepper and salt.

2. Bake for 25 minutes. Reduce the oven temperature to 180ºC. Arrange the bread on the baking tray with the pumpkin, drizzle with more olive oil and season with salt and pepper. Bake again for 20 minutes.

Sauce

1. Meanwhile, in a small bowl, mix the honey, mustard, garlic, orange juice and thyme. Add the olive oil and beat with a whisk. Season with salt and pepper and set aside.

Finishing

1. In a large bowl, mix the beetroot, apricots, pomegranate, chives and roasted pumpkin with the toasted bread. Add half of the sauce and mix gently.

2. Transfer the mixture to a serving dish and garnish with the blue cheese, orange zest, toasted pine nuts and chopped parsley. Serve with the remaining sauce on the side.