Introduction
Directions
- Preheat oven to 200C.
- Tear half COBS Bread Pane Di Casa Loaf into crouton sized chunks.
- Place bread in baking tray and toss in olive oil. Place in oven and cook until crunchy and golden brown. This should take about 10-15 minutes (check occasionally to make sure they don't burn!)
- Chop pumpkin, potatoes, zucchini, parsnip, squash, onion and cherry tomatoes and place on a separate heavy oven tray. Coat in olive oil and season with salt and pepper to taste. Place in oven and roast until tender, approximately 20 - 30 minutes. Test with a skewer into the center of the largest piece of pumpkin/potato. (Note: the tomatoes may discolor this is fine).
- Make a simple dressing with olive oil, red wine vinegar and garlic, seasoned with salt and pepper.
- Remove from oven and place in large serving bowl, toss in the crunchy croutons. Add a generous handful of fresh herbs.
- Drizzle the dressing over the salad and serve.