Name: Spicy white bean panzanella
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 160 gram wholegrain sourdough bread; 1 lemon, zest of; 800 gram canned cannellini beans, drained, rinsed; 250 gram cherry tomatoes, halved; 2 lebanese cucumbers, chopped; 1 red onion, sliced thinly; 1/2 cup (60g) pitted sicilian green olives, halved; 1 fresh long red chilli, sliced thinly; 1 cup loosely packed fresh basil leaves, torn; 120 gram soft goat's cheese, crumbled; 1/4 cup (60ml) olive oil; 1/3 cup (80ml) red wine vinegar; 1 clove garlic, crushed

Ingredients

160 gram wholegrain sourdough bread

1 lemon, zest of

800 gram canned cannellini beans, drained, rinsed

250 gram cherry tomatoes, halved

2 lebanese cucumbers, chopped

1 red onion, sliced thinly

1/2 cup (60g) pitted sicilian green olives, halved

1 fresh long red chilli, sliced thinly

1 cup loosely packed fresh basil leaves, torn

120 gram soft goat’s cheese, crumbled

1/4 cup (60ml) olive oil

1/3 cup (80ml) red wine vinegar

1 clove garlic, crushed

Method

1.Preheat oven to 220°C. Line a large oven tray with baking paper.

2.Roughly tear bread into pieces, place on tray; spray with cooking oil. Bake 5 minutes or until golden and crisp.

3.Remove rind from lemon with a zester, cutting into long strips.

4.Place bread in a large bowl with rind, beans, tomato, cucumber, onion, olives, chilli, basil and half the cheese. Toss gently to combine.

5.Combine oil, vinegar and garlic in a small bowl; season to taste. Spoon dressing over salad; top with remaining cheese. Serve immediately.

If you don’t have a zester, you can grate the lemon rind instead. If you like, skip the cheese and stir through a can of flaked drained tuna.
Note

Woman's Weekly Food

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Ingredients

Method

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