Panzanella Salad with Mānuka Honey

This delicious Panzanella Salad is the perfect addition to your next dinner party or weeknight dinner - the flavours are inspired by the Mediterranean and it’s got a touch of our Mānuka Honey throughout to give the layers a great flavour. You can eat it as a main, or add your choice of protein and enjoy as a side.

This recipe was developed by nutritionist and cookbook author Melanie Lionello from @frommylittlekitchen. You can check out her Instagram for more recipes inspired by her love of Mediterranean flavours, or check out her first cookbook, “Frugal Mediterranean Cooking.”

Ingredients

Croutons ingredients:

• 5 thick slices of 'pasta dura' bread, torn
• 1 tsp Comvita UMF 5+ Mānuka Honey
• 1/4 cup extra virgin olive oil
• Pinch of sea salt flakes

Pumpkin Ingredients:

• 1/4 Jap pumpkin, deseeded and sliced in thin wedges
• 1/4 cup parsley, chopped
• 2 tbs sage leaves, torn
• 1/4 cup extra virgin olive oil
• 1 tbs Comvita UMF 5+ Mānuka Honey
• Pinch of sea salt flakes
• Black pepper to taste

Caramelised Onion Ingredients:

• 2 tbs extra virgin olive oil
• 1 red onion, peeled and finely sliced
• 1 tsp Comvita UMF 5+ Mānuka Honey

Other Ingredients:

• 1/2 bunch cavolo nero or Tuscan kale, stalks removed and torn
• 1 ball buffalo mozzarella
• 1 lemon, juiced
• 1 tsp Comvita UMF 5+ Mānuka Honey
• 3 tbs extra virgin olive oil
• Sea salt flakes and black pepper to taste

Instructions

• Preheat oven to 180C
• Combine crouton ingredients and spread them into an even layer on a lined oven tray.
• Bake for 10-15 minutes, turning/mixing half way through, until golden brown. Set aside.
• Place pumpkin on a lined oven tray in an even layer, top with herbs. Combine Mānuka Honey, olive oil, salt and pepper in a small cup and drizzle over the top. Bake for 40 minutes, turning once half way through. Set aside.
• For the onions, add olive oil and onions to a non-stick frypan on low heat. Stir every 5 minutes until they are softened (about 20 minutes). Add Mānuka Honey and stir again every 5 minutes until dark and caramelised (another 20 or so minutes). Set aside.
• Finally add the torn cavolo nero to a lined oven tray and bake for 5 minutes, tossing and then another 3-5 minutes until crispy. Set aside.
• Prepare your salad by laying the pumpkin on the bottom of a serving plate. Add caramelised onions and croutons evenly over the top. Tear pieces of mozzarella over the plate. Top with crispy kale, then combine remaining lemon, Mānuka Honey, olive oil, salt and pepper in a cup until smooth and drizzle over the whole plate. Enjoy warm!