Jersey Royal Potato & Broad Bean Panzanella Salad

A vibrant Italian bread salad featuring sweet Jersey Royal potatoes, fresh broad beans, ripe tomatoes, crisp cucumbers, and red onion, tossed in a tangy Jersey milk-based vinaigrette. A celebration of Jersey's seasonal produce!

Prep Time

20 minutes

Total Time

45 minutes

Calories

595 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.93/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Snack•Salad•Bread

Cuisine:

Jersey•Italian

Mood:

Healthy

Ingredients

Servings

500gJersey Royal Potatoes(New potatoes, scrubbed and halved (or quartered if large))

£2.50

250gCrusty Bread(Ciabatta or sourdough, torn into bite-sized pieces)

£1.40

250gBroad Beans(Fresh, shelled and blanched (optional: remove outer skin))

£2.00

400gRipe Tomatoes(Mixed varieties for color and flavor, chopped)

£1.20

1Cucumber(Medium, peeled (optional) and chopped)

£0.85

0.5Red Onion(Thinly sliced)

£0.25

0.3cupFresh Basil(Chopped)

£1.00

0.3cupFresh Parsley(Chopped)

£0.75

60mlJersey Milk(Full-fat Jersey milk)

£0.30

4tablespoonsExtra Virgin Olive Oil(Plus extra for drizzling)

£0.60

2tablespoonsJersey Butter(For roasting potatoes)

£0.40

2tablespoonsRed Wine Vinegar

£0.15

1teaspoonDijon Mustard

£0.10

1cloveGarlic(Minced)

£0.05

To tasteSalt

£0.05

To tasteBlack Pepper

£0.10

Total Cost

£11.70

£2.93 per serving

Instructions

1.
Preheat oven to 200°C (400°F). Melt Jersey butter in a roasting pan in the oven. Add halved Jersey Royal potatoes to the pan, toss with melted butter, salt, and pepper. Roast for 20-25 minutes, or until golden brown and tender.
2.
While potatoes are roasting, prepare the bread. Place the torn bread pieces on a baking sheet and drizzle with olive oil. Toast in the oven for the last 10 minutes of the potato roasting time, or until lightly golden and crisp. Watch carefully to prevent burning.
3.
Blanch the broad beans in boiling water for 2 minutes, then refresh in ice water. Pop them out of their outer skins for a smoother texture (optional).
4.
In a small bowl, whisk together Jersey milk, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette. Gradually whisk in olive oil until emulsified.
5.
In a large bowl, combine the roasted Jersey Royal potatoes, toasted bread, blanched broad beans, chopped tomatoes, cucumber, and red onion.
6.
Pour the vinaigrette over the salad and gently toss to coat. Add the chopped fresh basil and parsley.
7.
Let the salad sit for at least 15 minutes to allow the bread to absorb the dressing before serving. This softens the bread and allows the flavors to meld.

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My Notes

Nutrition Information

Nutrition per serving (360g)

595 kcal / 2489 kJ

Carbs

73g

28% of RDA

Fat

27g

39% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

15 g

17% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, add a crumbled local Jersey cheese (e.g., Jersey Curd) to the salad before serving.

If you don't have Jersey milk, you can substitute with regular whole milk, but Jersey milk adds a creamier texture and slightly sweeter flavor.

Adjust the amount of vinaigrette to your preference. Some people like a drier salad, while others prefer a more heavily dressed one.

This salad is best served at room temperature.

Cooking Equipment

Oven

Large Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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