Panzanella recipe

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  • Serves 4
  • 15mins to prepare, 10mins to cook and 30mins to cool
  • 250 calories / serving
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HE PANZANELLA

Preheat the oven to 100C/ fan 80C/ Gas ¼. Slice or tear the bread into chunks, each about 3cm. Scatter the bread over a large baking tray. Bake for 10 minutes until lightly dried but not coloured, turning the chunks halfway through the cooking time. Leave to cool.

Place the bread in a large serving bowl. Peel and dice the cucumber. Roughly chop the tomatoes and the roasted peppers and finely slice the onion. Add all the vegetables to the bread and stir well. Leave to stand for 30 minutes so that the bread can absorb some of the juices from the tomatoes.

Whisk the oil, sherry vinegar, sugar, a pinch of salt and plenty of freshly ground black pepper together in a small bowl. Toss the vegetables and bread with the basil leaves. Pour over the dressing and mix lightly. Serve.

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  • Ingredients

  • ½ small loaf wholegrain bread
  • To serve

  • ½ cucumber
  • 5 ripe medium tomatoes
  • ¼ jar chargrilled peppers
  • ½ medium red onion
  • 1tbsp extra virgin olive oil
  • 2tbsp red wine vinegar
  • 2tsp caster sugar
  • 15g fresh basil, leaves roughly shredded
  • 70g wild rocket leaves
  • flaked sea salt
  • freshly ground black pepper
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  • Energy 1054kj 250kcal 13%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 14g 16%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 38.5g Protein 7.2g Fibre 8.1g

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