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Garlic Beef Panzanella

Garlic Beef Panzanella

with Roasted Sweet Potatoes and Zucchini

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Panzanella is an Italian salad that combines toasty homemade croutons with veggies! Together with roasted sweet potatoes and zucchini, this salad is the perfect pairing for the easiest beef dish.

Allergens:Wheat/BléSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

2 unit

Ciabatta Bun

(ContainsWheat/Blé)

1.5 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

113 g

Baby Spinach

340 g

Sweet Potato

2 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

200 g

Zucchini

50 g

Shallot

Not included in your delivery

5 tbsp

Oil*

¼ tsp

Salt and Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories540 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate42 g
Sugar7 g
Dietary Fiber4 g
Protein38 g
Cholesterol70 mg
Sodium970 mg
Instructionsarrow up iconarrow up icon
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ROAST SWEET POTATOES
ROAST SWEET POTATOES
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Toss the sweet potatoes with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the centre of the oven, flipping halfway through cooking, until golden-brown and tender, 22-23 min.

PREP
PREP
2

While the sweet potatoes roast, cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then cut the shallot into 1/4-inch slices. Cut the ciabatta into 1/2-inch cubes. Toss ciabatta in a medium bowl with 1 tbsp oil. Season with half the garlic salt and pepper. Set aside.

COOK ZUCCHINI
COOK ZUCCHINI
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then the zucchini and shallot. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer to a plate.

COOK BEEF
COOK BEEF
4

Pat beef dry with paper towels. Cut any large pieces of beef in half. Season with the remaining garlic salt and pepper. Add 1/2 tbsp oil, then half the steak to the same pan. Cook, stirring occasionally, until browned, 4-6 min.** Repeat with another 1/2 tbsp oil and remaining steak.

TOAST CROUTONS
TOAST CROUTONS
5

Arrange the croutons in a single layer on another baking sheet. Toast in bottom of the oven, until golden, 5-6 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)

FINISH AND SERVE
FINISH AND SERVE
6

Whisk together the sherry vinegar, 1 tsp sugar and 3 tbsp oil in a large bowl. Add the zucchini, half the croutons, spinach and sweet potatoes. Toss to combine. Season with salt and pepper. Divide the assembled salad between plates. Top with the beef and remaining croutons.