Winter Panzanella Salad with Yogurt Dressing

Winter Panzanella Salad with Yogurt Dressing

We’ve mixed up three new recipes for Valentine’s Day, all using our classic Yeo Valley Natural Yogurt. Using seasonal veg and leftover sourdough bread from our Honey Yogurt French Toast recipe, this simple recipe and tasty recipe is sure to make them swoon.

30 mins
Serves 2
Vegetarian
Beginner

Ingredients

1 large Sweet potato
1 large Parsnip
1 Red onion
100g Brioche bread or Sourdough – utilise leftovers from our French toast recipe
3 whole Garlic cloves, skin on & squashed
1 tbsp fresh Rosemary, chopped
1 Carrot
150g Beetroot
1 Cucumber
150g Kale, leaves picked from the stalk and washed
Olive oil
Salt and pepper, to season

Citrus Garlic Yoghurt Dressing

300g Yeo Valley Organic Natural Yogurt
2 tbsp Olive Oil
1 Lemon, juiced
Roasted garlic, squeezed into the dressing
1 tsp Thyme, chopped
1 tsp Honey
1 tsp wholegrain mustard
Salt and pepper

Try it with...

Method

Pre-heat the oven to 180°C.
Peel the parsnip and the sweet potato and dice them up.
Peel the red onion and slice.
Add the vegetables to a flat baking tray with the squashed garlic cloves and chopped rosemary. Season with salt and pepper and drizzle with olive oil. Roast for 15 minutes.
Slice the bread into chunks and drizzle with olive oil. Roast for a further 5 minutes until toasted and golden brown.
To make the dressing, combine all of the ingredients in a mixing bowl. Squeeze out the roasted garlic clove into the dressing and season it with salt and pepper. Whisk until the dressing is smooth.
Add the kale to a mixing bowl and dress with the yogurt dressing. Using your hands, massage the dressing into the leaves so they absorb the dressing.
Add the roasted vegetables and bread to the mixing bowl with the dressed kale and combine the ingredients.
Feeling extra fancy? Make a beetroot rose and cucumber leaf garnish. Add to one side of the plate and serve the dressed leaves and roasted vegetables.