Roasted Broccoli and Walnut Panzanella
A warm take on the Tuscan bread salad, combining roasted broccoli florets and sourdough with a marinated raw broccoli stem. Toasted walnuts are ground into a garlicky dressing with lemon juice and olive oil, then tossed together with tomatoes and fresh parsley for a substantial side or light main.
Ingredients
- 1 head broccoli, whole
- 4 tbsp olive oil, divided
- lemon, finely grated zest and juice of 1
- ¼ tsp chilli flakes, whole
- 7 oz sourdough bread, torn into 1 ⅛" chunks, leftover
- 2 ¾ oz walnuts, shelled, toasted in a dry pan
- 1 clove garlic, crushed
- 1 lb mixed tomatoes, halved or sliced if large
- fresh flatleaf parsley, chopped
- salt, to taste
- black pepper, to taste, freshly ground
Instructions
- 1
Heat the oven to 400°F/350°F fan/gas 6.
- 2
Finely slice the broccoli stem using a sharp knife or mandoline, leaving the florets intact.
- 3
Place the sliced broccoli stem in a bowl with olive oil, lemon zest, half the lemon juice, and chilli flakes. Season with salt, toss to coat, and set aside to marinate.
- 4
Separate the broccoli florets and place in a roasting tin with olive oil. Toss to coat, season with salt, and roast for 10 minutes.
- 5
Remove the tray and add the torn bread, black pepper, and more olive oil. Toss together with the broccoli and return to the oven to roast for 10 minutes more.
- 6
Meanwhile, pound or whizz the walnuts, garlic, and a pinch of salt in a pestle and mortar or mini-processor until chunky. Add the remaining lemon juice and stir in the remaining olive oil to create a dressing.
- 7
Toss the roasted broccoli and bread with the marinated broccoli stem in a large bowl. Add the tomatoes and drizzle over the walnut dressing, then toss to combine.
- 8
Divide among plates or serve on a large platter, scattered with fresh parsley.
Tips
Toast the walnuts yourself in a dry pan to ensure freshness and enhance their flavor.
Use a mandoline to slice the broccoli stem very finely and uniformly.
Marinating the raw broccoli stem softens it and allows it to absorb the lemon and oil flavors.
Good to Know
Store leftover panzanella in an airtight container in the refrigerator for up to 2 days. The bread will soften as it absorbs the dressing and tomato juices.
Prepare the walnut dressing up to 1 day ahead and refrigerate. Marinate the broccoli stem up to 4 hours ahead. Roast the broccoli and bread just before serving to maintain crispness.
Serve at room temperature or slightly warm, scattered with fresh parsley on individual plates or a large platter.
Common Mistakes
Overcook the roasted broccoli to avoid mushy florets that break apart when tossing.
Fail to leave the bread in large chunks to avoid it disintegrating into the salad.
Skip toasting the walnuts to avoid a flat, less flavorful dressing.