Classic panzanella salad recipe

  • Serves 4-6
  • 5 mins to prepare and 5 mins to cook
  • 296 calories / serving
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Panzanella inside (h)

Toast chopped bread cubes in a dry pan for 3 minutes and set aside to cool.

In a bowl mix a finely sliced bunch of spring onions, chopped tomatoes, crushed garlic clove and fresh basil. Drizzle 1tbsp rapeseed oil over and toss to coat.

In a small bowl, whisk maple syrup, white wine vinegar, rapeseed oil and salt. Dip the toasted bread cubes in the mixture to soak briefly, then remove with a slotted spoon and add to the tomato salad.

Mix well, fold in mixed leaf salad and serve. 

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  • Ingredients

  • 400g chopped bread, cubed
  • bunch of spring onions, finely sliced
  • 250g chopped tomatoes
  • ½ crushed garlic clove
  • bunch of fresh basil
  • 1tbsp rapeseed oil
  • 1 ½tbsp maple syrup
  • 3tbsp white wine vinegar
  • 6tbsp rapeseed oil
  • pinch of salt
  • a bag of Mixed Leaf salad
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  • Energy 1243kj 296kcal 15%
  • Fat 14.4g 21%
  • Saturates 1.2g 6%
  • Sugars 5.3g 6%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 37.1g Protein 6.6g Fibre 2.7g

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