Mandarin Panzanella with Root Vegetables and Butterbeans
Makes 4–6 adult portions or 8–12 baby portions
Preparation time: 20 minutes
Cooking time: 20 minutes
Dietary information: Dairy-free, gluten-free option (use gluten-free bread), nut-free, vegetarian and vegan.
125 ml (½ cup) extra virgin olive oil, plus extra for roasting
Juice of 2 oranges (remove pips)
5 Tbsp lemon thyme leaves
300g stale wholemeal (whole-wheat) sourdough bread, diced
200g (1 cup) cooked butterbeans, rinsed and drained
300g (about 3) mandarins, peeled and segmented
150g baby carrots, scrubbed and tops removed
300g baby beetroot, scrubbed and tops removed (halve the larger ones)
4 radishes, scrubbed and tops removed (halve any larger ones)
Olive oil for roasting
2 large handfuls of seasonal leafy greens, such as kale or baby spinach
1. Preheat the oven to 200°C. Use a blender to process the olive oil, orange juice and lemon thyme into a smooth dressing. Reserve half and set aside, and pour the remainder into a large bowl. Add the bread and butterbeans and stir with a spoon to coat. Set aside.
2. Spread out the mandarins, carrots, beetroot and radishes on a large baking tray and drizzle with olive oil.
3. On a second large baking tray, spread out the bread and butterbeans, including any dressing from the bowl. Place both trays in the oven, with the vegetables on the higher shelf, and roast for 15–20 minutes until the vegetables are soft.
4. Transfer the vegetables, bread and butterbeans to a large serving dish or tray, add the leafy greens and toss through the remaining dressing.
For little ones: The leafy greens will be tricky for any toothless kids, but the remaining veges, fruit and bread should be manageable.
Edited extract from Real Food for Babies & Toddlers, by Vanessa Clarkson, published by Murdoch Books, RRP$39.99.