Winter Panzanella Salad

I love salads all year round & this one really is so good… fresh, zingy & satisfying with the combo of roasted mushrooms and crunchy croutons that soak up the flavour of the delicious dressing.

What you will need : Serves approx 4

Bread that is a few days old or whatever you have available - we used some sourdough baguette (approx 1/4)

Large handful of mushrooms - roughly sliced

2 large handfuls of fresh watercress - washed

1 shallot - peeled & finely chopped

The juice of a lime

2 tbsp of sun-dried tomatoes - roughly chopped

2 tbsp of olives - roughly chopped

1/2 chilli - deseeded and finely chopped

Olive oil

Salt & Pepper to season

Optional - for extra plant goodness add a tin of chickpeas, lentils or beans.

Let's get cooking:

1. Pre heat your oven to 180c gas mark 4

2. Get a lined baking tray or oven dish.

3. Add onto one side your chopped mushrooms & the other side your bread roughly torn into pieces.

4. Drizzle just the mushrooms with little olive oil, lightly session and pop into the oven until the mushrooms are cooked and the croutons are a lovely golden colour (depending on your oven this will be approx 15- 20 mins).

5. Whilst thats cooking, grab a large salad bowl and in goes a good glug of olive oil, your lime juice, chopped shallots, chilli, olives & sun-dried tomatoes. Give a good mix, taste & season if needed.

6. When the mushrooms & croutons are ready, remove from the oven.

7. Add you croutons into your bowl of dressing & mix, coating the croutons with the amazing dressing.

8. Pile in your mushrooms, followed by your roughly torn watercress.

9. Gently jumble together and serve straight away