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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Salt and Pepper*
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.
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.
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.
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.
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!)
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.