Sheet-pan panzanella with kale and halloumi

Sheet-pan panzanella with kale and halloumi

Based on 5 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"I love salad in winter – especially because a “salad” can be so versatile. A good salad is satisfying, filling, and most importantly it has good vegetables with a delicious dressing... at least for me. Bread salad or panzanella is an absolute summer favorite, but the concept can transfer to a wonderful winter vibe. From the oven, it becomes the perfect comfort food and is incredibly easy to prepare: Simply put everything on a tray, roast in the oven, then mix with dressing and add toppings – as easy as that! You can even serve it straight from the tray to save yourself from the extra washing up. For my wintery sheet pan panzanella, I went with pita bread, which gets deliciously crispy when toasted. Of course, with the spirit of true panzanella style, go for any leftover bread you might have. In general, it's a great way to turn vegetables, herbs, etc. into a delicious leftover dish. I like to make this salad for a weeknight dinner and look forward to having some more for lunch the next day—assuming there is any left..."
Difficulty
Easy 👌
Preparation
10 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
150 g
kale
2
pita breads
6 tbsp
olive oil
1 tsp
sumac
½ tsp
dried mint
½ tsp
smoked paprika powder
3 tbsp
pomegranate seeds
50 ml
water (hot)
sugar
salt

Utensils

oven, cutting board, knife, 2 bowls (small), paper towels, baking sheet, fine grater, whisk, sieve

Nutrition per serving

Cal927
Fat65 g
Protein25 g
Carb73 g
  • Step 1/4

    Preheat the oven to 200°C/390°F top/bottom heat. Peel red onion, cut in half and slice into thin half moons. Place in a small bowl and marinate with the juice of half a lemon, half the sumac, a pinch of salt, sugar, and warm water. Then set aside to marinate.
    • 1 red onion
    • ½ lemon
    • ½ tsp sumac
    • salt
    • sugar
    • 50 ml water (hot)
    • oven
    • cutting board
    • knife
    • bowl (small)

    Preheat the oven to 200°C/390°F top/bottom heat. Peel red onion, cut in half and slice into thin half moons. Place in a small bowl and marinate with the juice of half a lemon, half the sumac, a pinch of salt, sugar, and warm water. Then set aside to marinate.

  • Step 2/4

    Cut pumpkin and halloumi into bite-sized cubes and pat halloumi dry. Remove hard stems from kale and roughly pluck. Cut or tear pita bread into bite-sized pieces. Transfer everything to a baking tray. In a small bowl, mix half the olive oil, cumin, smoked paprika powder, chili flakes, salt, and pepper. Drizzle the marinade over the ingredients on the tray and mix well. Transfer to the preheated oven and roast for approx. 18–20 min. until everything is lightly browned but the kale is not too charred.
    • 400 g Hokkaido pumpkins
    • 200 g halloumi
    • 150 g kale
    • 2 pita breads
    • 3 tbsp olive oil
    • ½ tsp ground cumin
    • ½ tsp smoked paprika powder
    • ½ tsp chili flakes
    • pepper
    • paper towels
    • baking sheet
    • bowl (small)

    Cut pumpkin and halloumi into bite-sized cubes and pat halloumi dry. Remove hard stems from kale and roughly pluck. Cut or tear pita bread into bite-sized pieces. Transfer everything to a baking tray. In a small bowl, mix half the olive oil, cumin, smoked paprika powder, chili flakes, salt, and pepper. Drizzle the marinade over the ingredients on the tray and mix well. Transfer to the preheated oven and roast for approx. 18–20 min. until everything is lightly browned but the kale is not too charred.

  • Step 3/4

    Meanwhile, prepare the dressing in the small bowl previously used for the marinade. Grate and squeeze the remaining lemon half, add the remaining olive oil, sumac, dried mint, and a pinch of sugar. Mix well. Season to taste with salt and pepper and set aside.
    • ½ lemon
    • 3 tbsp olive oil
    • ½ tsp sumac
    • ½ tsp dried mint
    • sugar
    • salt
    • pepper
    • fine grater
    • whisk

    Meanwhile, prepare the dressing in the small bowl previously used for the marinade. Grate and squeeze the remaining lemon half, add the remaining olive oil, sumac, dried mint, and a pinch of sugar. Mix well. Season to taste with salt and pepper and set aside.

  • Step 4/4

    After roasting, remove tray from the oven, drizzle with the dressing and mix carefully. Finally, drain the marinated onions and add to the salad, sprinkle with pomegranate seeds and serve lukewarm.
    • 3 tbsp pomegranate seeds
    • sieve

    After roasting, remove tray from the oven, drizzle with the dressing and mix carefully. Finally, drain the marinated onions and add to the salad, sprinkle with pomegranate seeds and serve lukewarm.

  • Enjoy your meal!

    Sheet-pan panzanella with kale and halloumi

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