About this recipe
This was meant to be a take on panzanella, but it’s nothing like it! Instead it’s a homely dish with sweet root vegetables that take on the nigella seeds perfectly.
Throwing the kale at the end finishes the dish with some crispy green and I’m obsessed with this ‘seedful bread’ I got from wholefoods (always available online / not an ad!) which is packed with seeds and high fibre grains.
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- 2 tbsp Olive oil
- 160g Parsnips, cut into 3cm cubes
- 200g Butternut squash, cut into wedges
- 2 tsp Nigella seeds
- 60g Kale, roughly chopped
- 150g Seeded Bread, cut into 3cm cubes (I use seedful.com bread - or gluten free alternative)
- 15g Parsley, chopped
- Juice of 1 x Lemon
Preheat Oven to 180C fan assisted
Roast the butternut squash and parsnips on a roasting tray with olive oil, seasoning and nigella seeds for 25mins
Remove from the oven after 25 minutes and add the Kale, baking for a further 5 minutes with a little drizzle of oil
Meanwhile, toast bread in a dry pan on medium heat until the sides brown and they smell glorious
Toss the bread into the tray and scatter parsley on top with a squeeze of lemon juice over the top to serve