Season with Sense - Panzanella Salad
Prep: 15 minutes plus marinating
Cook: 30 minutes
Serves 4
Ingredients
- 1 red pepper, halved and deseeded
- 1 yellow pepper, halved and deseeded
- 2 tbsp extra virgin olive oil, plus extra for brushing
- 100g ciabatta bread, torn into bite-sized pieces
- ½ tsp LoSalt
- 400g can cannellini beans, drained and rinsed
- 2 beef tomatoes, cut into small chunks
- 2 tbsp balsamic vinegar
- Basil leaves to serve
Preheat the oven to 200oC, gas mark 6.
Brush the pepper halves with a little oil, place on a baking tray skin side up, and grill for 10 minutes, turn and grill for a further 5-10 minutes until charred and softened. Place in a bowl, cover with clingfilm, and allow to cool before discarding the skin.
Meanwhile, place the bread on a baking tray and toss with 1 tbsp oil and ¼ tsp LoSalt. Bake for 8-10 minutes until golden and crisp.
Thickly slice the peppers and place in a large bowl with the bread, cannellini beans, and tomatoes. Mix the remaining oil with the vinegar and remaining LoSalt and toss into the salad. Allow to stand for 10-15 minutes before serving, garnished with fresh basil leaves.
Cooks tip
Great for using up leftover bread or pittas. To save time, use shop-bought roasted peppers in oil.
- Vegetarian
- Low in saturated fat
Nutrient |
Per 100g |
Per 296g Serving |
%RI |
Traffic Lights |
|
Energy (kcal) |
85 |
252 |
13 |
N/A |
|
Protein (g) |
2.4 |
7.2 |
N/A |
N/A |
|
Fat (g) |
3.5 |
10 |
14 |
Medium
|
|
Sat Fat (g) |
0.5 |
1.6 |
8 |
Low |
|
Carbs (g) |
9.5 |
28 |
N/A |
N/A |
|
Sugar (g) |
3.3 |
9.8 |
11 |
Low |
|
Fibre (g) |
2.1 |
6.2 |
N/A |
N/A |
|
Salt (g) |
0.30 |
0.88 |
15 |
Low |