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A Winter Panzanella salad


  • Preheat oven to 190°C fan forced (210°C normal).
  • Toss the pumpkin, onion, brussel sprouts and tomatoes with seasonings and oil in a large heavy-bottomed baking tray. Then cook on the lower shelf of the oven until tender, tossing frequently.
  • At the same time, heat a good splash of oil and the butter in a large pan (that can go into the oven) and gently saute the garlic until softish and toss in the cubed bread until well coated. Then spread out in one layer and cook in the oven for about 12-15 mins until golden, turning once or twice. when ready, toss with parmesan.
  • Then toss the vegies, croutons and lettuce with a splash each of vinegar and oil. Then mound on individual plates and serve.


  • 1 butternut pumpkin, peeled, seeded & diced
  • 1 red onion, cut into thin wedges
  • 6 brussel sprouts, quartered
  • 1 punnet small Roma tomatoes, halved or quartered
  • sea salt & freshly ground pepper
  • olive oil
  • 1 knob butter
  • 2 garlic cloves, crushed
  • ½ loaf day-old sourdough, crusts removed & cubed
  • 2 tbsp freshly grated parmesan
  • 2 good handfuls frisee lettuce, washed well
  • sherry vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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