Autumnal panzanella with Micro Amaranth

Italian bread salad meets absolute autumn classics: pumpkin, herb mushrooms and pomegranate. The perfect complement? Our earthy-sweet Micro Amaranth.

 Min. |   


  • 1/2 Hokkaido pumpkin
  • 160 g herb mushrooms
  • 100 g radicchio
  • 80 g brown bread
  • 1/2 Seedbar Micro Amaranth
  • 1/2 pomegranate
  • 4 tbsp olive oil
  • 1 tsp paprika powder
  • Salt & pepper

For the dressing:

  • 1/2 orange
  • 1 tbsp sesame oil
  • 1 tsp mustard

Step 1

Preheat the oven to 200°C (top and bottom heat, recommended) or 180°C (fan oven). Wash the pumpkin, cut in half and remove the seeds. Then cut into medium-sized pieces. Place on a baking tray covered with baking paper, drizzle with 2 tbsp olive oil and season with paprika powder, salt and pepper. Roast in the oven for approx. 20 minutes.

Step 2

In the meantime, cut bread into slices, then dice. Heat 1 tbsp olive oil in a pan and fry the bread cubes, until crispy. Set aside.

Step 3

Clean the herb mushrooms and cut into slices. Then add 1 tbsp olive oil to a pan and fry the mushrooms.

Step 4

Wash the radicchio, drain and cut into strips. Cut open the top of the pomegranate, then break the fruit into pieces and remove the seeds.

Step 5

Wash the orange thoroughly with hot water. Grate the peel. Then cut fruit in half and squeeze out the juice. Mix juice and peel with mustard, sesame oil, salt and pepper in a small bowl.

Step 6

Harvest Micro Amaranth. Remove pumpkin from the oven and mix in a large bowl with herb mushrooms, bread cubes, radicchio, pomegranate seeds, Micro Amaranth as well as dressing and enjoy.

Recipe provided by the cooking app KptnCook.

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