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Roasted panzanella salad


  • 2 tablespoons (30 millilitres) olive oil
  • Five 2-1/2 centimeter thick slices Italian bread, cut into cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon (5 grams) Dijon mustard
  • 1 tablespoon (15 millilitres) lemon juice
  • 1/4 cup (60 millilitres) olive oil
  • 4 handfuls (about 120 grams) arugula
  • 1/2 cup (100 grams) soft goat cheese
  • 10–12 large basil leaves, roughly chopped
  • 1/4 “Thyme Roasted Vegetables” recipe ingredients, separating out 1 roasted clove of garlic
  • 1/4 Roasted Spatchcock Pesto Chicken, torn or chopped, from “Roasted Spatchcock Pesto Chicken”
  • 2 tablespoons (30 grams) Basil pesto, from “Roasted Spatchcock Pesto Chicken” recipe


  1. Heat oil in a large skillet or frying pan over medium-low heat.
  2. Add bread and season with salt and pepper. Toss to coat and stir until toasted, about eight to ten minutes.
  3. Meanwhile, squeeze garlic out of skin into a large bowl. Mash with a fork.
  4. Whisk in Dijon, lemon juice and oil. Season with salt and pepper.
  5. Add vegetables, cutting up any larger pieces with a pair of kitchen shears.
  6. Add chicken, arugula and bread; toss to combine.
  7. Serve salad topped with goat cheese, a drizzle of pesto and basil.

For the Thyme Roasted Vegetable recipe, click here.

For the Roasted Spatchcock Pesto Chicken recipe, click here.

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