Roasted veg panzanella

Name: Roasted veg panzanella
Total time: 10 min
Yield: 4 to 6
Ingredients: 1 clove of garlic; 3 anchovy fillets from sustainable sources; 1 bunch of fresh basil (30g); extra virgin olive oil; red wine vinegar; 750 g mixed tomatoes (small, large, different colours, whatever you can get); 1 tablespoon baby capers; ½ x 270 g stale loaf of ciabatta; 1 x 250 g jar of roasted red peppers; 6 jarred chargrilled artichokes

Delicious with grilled fish or chicken

Dairy-freedf

“Panzanella is a traditional Italian salad that was created as a tasty way of using up stale bread. It’s also fantastic for using up jarred veg and antipasti, but if you want to roast your own, go for it – aubergines, peppers, courgettes and tomatoes all work well. ”

Serves 4 to 6

Cooks In10 minutes

DifficultyNot too tricky

Vegetables Italian Quick & easy recipes

Nutrition per serving

Calories 511 26%
Fat 28.9g 41%
Saturates 3.9g 20%
Sugars 13g 14%
Salt 2.9g 48%
Protein 8g 16%
Carbs 33.2g 13%
Fibre 4.2g -

Of an adult's reference intake

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Ingredients

1 clove of garlic
3 anchovy fillets , from sustainable sources
1 bunch of fresh basil , (30g)
extra virgin olive oil
red wine vinegar
750 g mixed tomatoes , (small, large, different colours, whatever you can get)
1 tablespoon baby capers
½ x 270 g stale loaf of ciabatta
1 x 250 g jar of roasted red peppers
6 jarred chargrilled artichokes

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Method

Peel 1 clove of garlic, then pound to a paste in a pestle and mortar with a pinch of sea salt.
Add 3 anchovy fillets and pick in half the leaves from 1 bunch of basil (30g), then pound again until you have a thick paste.
Drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar, add a pinch of black pepper, then muddle together and tip into a large serving bowl.
Cut 750g of mixed tomatoes into bite-sized chunks, halving or leaving the baby ones whole so it’s all a pleasure to eat. Add them to the bowl with the capers, then tear in ½ a 270g stale loaf of ciabatta.
Drain, roughly chop and add 1 x 250g jar of roasted red peppers and 6 jarred chargrilled artichokes, then toss to coat.
Tear over the remaining basil leaves, gently mix again, then serve.