Switch to Afrikaans

Radish & fennel panzanella

  • 15 min
  • 20 min
  • 6
  • Easy
FavoriteLoadingAdd to My Recipe Book
Radish & fennel panzanella

Recipe Ingredients

  • 4 cups torn crusty bread
  • ¼ cup lemon juice
  • 2 tbsp Dijon mustard
  • 1 medium bulb fennel, trimmed, cored and thinly sliced
  • 4 cups rocket
  • Roasted onion and radishes, reserved from lemony-herb roast chicken

Recipe Directions

  1. On a large baking tray, toast bread in a 220°C oven for 6 to 10 minutes or until golden brown and crisp; let it cool.
  2. In a large bowl, whisk lemon juice, mustard and ¼ tsp each salt and pepper until smooth.
  3. When ready to serve, add fennel, rocket, toasted bread and roasted onion and radishes to bowl; toss well.
  4. EACH SERVING: About 570kJ, 5g protein, 25g carbohydrate, 2g fat (1g saturated), 2g fibre, 445mg sodium.

Like this?
to our Free Good Housekeeping Newsletter