Broccoli Panzanella with Walnut Sauce and Basil

Panzanella is a traditional Italian bread salad that originated in Tuscany. It was originally created as a way to use up stale bread and make a refreshing summer dish.

This is vegan and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Broccoli Panzanella with Walnut Sauce and Basil

Cooking Method: Blending, Roasting Cuisine: Italian Courses: Lunch, Main Course, Salad Recipe Keys: High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Rest Time 10 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 500 gram Broccoli
• 4 slice Bread
• 100 gram Walnuts
• 2 clove Garlic
• 10 leaf Basil
• 4 tablespoon Olive Oil
• 2 tablespoon Red Wine Vinegar
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. Preheat the oven to 400°F (200°C). Cut the broccoli into florets and toss with 2 tablespoons of olive oil, salt, and pepper. Roast for 15 minutes.
2. While the broccoli is roasting, tear the bread into small pieces and place on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Bake in the oven for 10 minutes or until crispy.
3. In a blender, combine the walnuts, garlic, basil, red wine vinegar, salt, and pepper. Blend until smooth.
4. In a large bowl, combine the roasted broccoli, crispy bread, and walnut sauce. Toss to coat.
5. Let the panzanella rest for 10 minutes before serving to allow the flavors to meld together.
6. Serve the broccoli panzanella with walnut sauce and basil as a main course or side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 20g7%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.