Post Run Panzanella Salad
Albany Low Gi 800g Wholewheat Bread
Made with Low GI Wholewheat Brown Bread

3 slices Albany Superior Low G.I Wholewheat Brown Bread

30ml olive oil

5ml mixed dry herbs

2 peppers

60ml roasted butternut

1 zucchini, shaved

60-80ml balsamic dressing

Handful of fresh basil

15ml pumpkin seeds

 For the croutons, cube the 3 slices of bread and toss in mixed dried herbs and olive oil.

 Place on a baking sheet and cook for about 15-25 minutes at 180ºC or until golden and crispy. Set aside to cool.

 Drizzle the whole peppers with olive oil and place on a roasting tray. Sprinkle with salt and pepper and place in a hot oven for 30-45 minutes or until charred.

 Place in a bowl and cover with cling film. This allows them to sweat which means the skins can be removed much more easily.

 Once cooled, peel off the skins gently and remove the seeds from the inside. Cut roughly and set aside.

 In a hot dry pan, grill the shaved zucchini.

 To make the salad, toss the croutons in the ¾ of the dressing.

 Add the roasted vegetables and the remaining dressing and stir to combine. Try to make sure that every veggie and crouton soaks up some of the balsamic dressing.

Spoon onto a plate or salad bowl and garnish with torn basil leaves and pumpkin seeds.

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