14g fibreper serving
20g proteinper serving
Panzanella with White Beans and Roasted Peppers
Ingredients
Serves 4- 300gsourdough bread, a day old if possible, torn into chunks
- 5 tbspolive oil
- 1red onion, very thinly sliced
- 3 tbspred wine vinegar
- 800gripe tomatoes, cut into chunks
- 250 gdrained jarred roasted red peppers, sliced
- 2 x 400gtins cannellini beans, drained and rinsed
- 300 gcucumber, seeds removed and cut into chunks
- 2 tbspcapers, drained
- 1garlic clove, crushed
- 30gbasil, leaves torn
- fine salt
- black pepper
Method
- Heat the oven to 200C (180C fan). Tear the sourdough into rough chunks the size of a walnut, toss on a tray with 2 tablespoons of the olive oil and a pinch of salt and bake for 10 minutes until golden and crisp at the edges but still a little chewy in the middle.
- While the bread toasts, put the red onion in a large bowl with 2 tbsp red wine vinegar and a small pinch of salt. Leave while preparing the other ingredients.
- Cut the tomatoes into chunks and add them to the bowl with every drop of juice from the board; that juice is most of the dressing. Add the cucumber, roasted peppers, cannellini beans, capers, garlic, the remaining 3 tablespoons of oil and plenty of black pepper and toss well.
- Add the warm bread and toss again. Leave for about 5 minutes until it has soaked up some dressing but retains texture at the edges.
- Fold in the torn basil. Taste and add the reserved tablespoon of vinegar gradually if needed. Adjust the salt and black pepper.
- Serve in wide bowls with any dressing from the bottom of the bowl spooned over.
Per serving
- kcal
- 532
- protein
- 20.3g
- fibre
- 14g
- carbs
- 70.1g
- fat
- 19.2g
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