Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted apple and Brussels sprout panzanella

European 20 Mins Prep · 30 Mins Cook

Preheat the oven to 200°C, gas mark 6.
Trim and halve the Brussels sprouts. Core the apples and chop into chunks. Tear the bread into bite-sized cubes. Spread them on a baking tray in an even layer and toss with 3 tbsp olive oil, salt and pepper.
Roast for 25–30 minutes, tossing halfway through, until the Brussels sprouts are tender and caramelised, the apples are soft and the bread is golden and crisp.
To make the dressing, mince the garlic and whisk it together 3 tbsp olive oil, vinegar, mustard, honey and a dash of salt and pepper in a bowl.
Roughly chop the walnuts and toast them in a dry pan.
Transfer the roasted Brussels sprouts, apples and bread to a large serving bowl. Pour over the dressing and toss gently to combine. Top with chopped walnuts, dried cranberries, crumbled goat’s cheese and a few fresh currants.
Serve warm or at room temperature.