Winter Panzanella Salad

This winter version of the Tuscan bread salad uses sweet potato and cavolo nero to make a seasonal, filling and nutritious meal. Perfect for work lunches, you can prep up to 3 days in advance.

Serves 4

1 sweet potato, peeled and cut into 2cm pieces

2tbsp olive oil

3 slices sourdough bread, cut into 2cm pieces

100g cavolo nero/kale, stalks removed and leaves roughly chopped

400g mixed tomatoes, halved or quartered if large

75g kalamata olives

Large handful basil, leaves roughly torn

FOR THE DRESSING   

1 1/2 tbsp red wine vinegar

3tbsp extra virgin olive oil

1 garlic clove, crushed

1 Preheat oven to 180°C fan. Toss sweet potato with 1tbsp oil and some seasoning in a large roasting tin and Roast for 30min, stirring halfway. Add the bread and remaining 1tbsp oil and more seasoning for the final 10min.

2 Meanwhile, add the dressing ingredients to the base of a large serving bowl with some seasoning and whisk to combine.

3 Add the cavolo nero, tomatoes, olives, basil, sweet potato and sourdough croutons to the bowl and toss to coat in the dressing. Serve!