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Green panzanella with poppy seed croutons

Green panzanella with poppy seed croutons

Seasonal summer veg is the star of this fresh and simple take on a classic, topped with poppy-seed croutons. Other herbs work well in the dressing too – try tarragon and parsley or basil and dill. 

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  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins
  • Pluscooling

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  • 2 tsp poppy seeds
  • 3 tbsp olive oil
  • 150g Ciabatta
  • 230g pack asparagus
  • 160g pack baby sugar snaps
  • 600g pack Essential Courgettes
  • 60g bag Steve’s Leaves Pea Shoots & Baby Leaves
  • 130g pot Essential Pitted Green Olives, halved


  • 75g mayonnaise
  • 2 tsp Dijon mustard
  • 1 unwaxed lemon, zest of all, juice of 1⁄2
  • 75ml Essential Buttermilk
  • ½ x 25g pack mint, leaves finely shredded, plus extra leaves to serve
  • ½ x 20g pack chives, finely chopped


  1. Preheat the oven to 200°C, gas mark 6 and line a baking tray with baking parchment. In a large mixing bowl, stir the poppy seeds into the olive oil with a pinch of salt. Tear the ciabatta into bitesized chunks and add to the bowl. Toss until coated all over, then spread out on the prepared baking tray. Bake for 8-10 minutes until crisp and golden; set aside to cool.

  2. Meanwhile, for the dressing, in a large bowl mix the mayonnaise, mustard, lemon zest and juice, then gradually whisk in the buttermilk until smooth. Stir in the herbs; season and set aside.

  3. Bring a large pan of salted water to the boil and prepare a large bowl of iced water. Trim the asparagus, then slice on the diagonal into thirds. Blanch the asparagus and sugar snaps in the boiling water for 2-2½ minutes until just tender, then drain and plunge into the iced water. Peel the courgettes lengthways into thin ribbons, discarding the seedy core. Once cool, drain the asparagus and sugar snaps; pat dry with kitchen paper.

  4. Put the blanched veg, courgettes, leaves and olives into a large bowl. Generously drizzle over the dressing, then toss everything together. Spread over a large serving platter, then scatter over the poppy-seed croutons and extra mint leaves. If preferred, arrange all the salad ingredients on a large serving platter and serve the dressing in a jug alongside.


Typical values per serving when made using specific products in recipe


1,935kJ/ 466kcals



Saturated Fat












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