Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
BBQ peach panzanella
Serves 6
Easy
Prep:
Cook:
Make this summer salad on the barbecue – the juices from the fruit will absorb into the bread, resulting in fantastic flavour
Skip to ingredients
- 200g thick-sliced sourdough bread
- 2 tbsp olive oil
- 1 garlic clovepeeled
- 4 peachesor nectarines
- 400g medium vine tomatoes(use a mix of colours, if you can), cut into eighths
- 1 red onionfinely sliced
- 15-20 basil leavestorn
- 300g mozzarella ballsdrained
For the dressing
- 50ml olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
Nutrition: Per serving
- kcal373
- fat23g
- saturates9g
- carbs27g
- sugars11g
- fibre3g
- protein14g
- salt1.92g
Method
step 1
Make the dressing by putting the ingredients in a bowl and whisking together until combined. Season to taste. Will keep chilled in an airtight container for up to two weeks.
step 2
To make the salad, start by getting the barbecue hot. Brush the sourdough slices with the olive oil, rub with the garlic clove and season. Put the slices on the barbecue and toast on both sides until lightly charred, then set aside.
step 3
Stone the peaches by cutting them in half, then removing the stone. Add the peach halves, cut-side down, to the barbecue and grill on both sides until coloured and lightly cooked, then set aside.
step 4
To assemble the panzanella, put the tomatoes and red onion in a large bowl. Season, then set aside for 5 mins. Slice the charred sourdough into cubes and the grilled peach halves into 3-4 wedges. Add the sourdough and peaches to the bowl with the tomatoes. Scatter over most of the torn basil leaves and half the dressing, and gently toss together. Tear the mozzarella balls and stir into the salad. Once everything is mixed, pile onto a large serving platter and scatter over the remaining basil leaves.
