Roasted greens panzanella salad
- Preparation Time10 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
1 bunch kale, cleaned and roughly chopped
1 bunch red chard, cleaned and roughly chopped
30ml olive oil
1/2 loaf day-old ciabatta bread, cut into 2.5cm cubes
250g sun-dried tomatoes, drained and chopped
45ml balsamic vinegar
90ml extra-virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1) Preheat the oven to 200°C. Line a baking tray with foil.
2) Place the chopped greens on the foil. Drizzle with olive oil and gently toss. Top the greens with another piece of foil and seal shut. Roast the greens until tender, about 20 minutes.
3) lace the bread cubes, sun-dried tomatoes, vinegar, extra-virgin olive oil, salt, and pepper in a large bowl. Gently toss. Add the roasted greens and toss to combine.
4) Serve.
2) Place the chopped greens on the foil. Drizzle with olive oil and gently toss. Top the greens with another piece of foil and seal shut. Roast the greens until tender, about 20 minutes.
3) lace the bread cubes, sun-dried tomatoes, vinegar, extra-virgin olive oil, salt, and pepper in a large bowl. Gently toss. Add the roasted greens and toss to combine.
4) Serve.