Panzanella with White Beans and Roasted Peppers

• 300gsourdough bread, a day old if possible, torn into chunks
• 5 tbspolive oil
• 1red onion, very thinly sliced
• 3 tbspred wine vinegar
• 800gripe tomatoes, cut into chunks
• 250 gdrained jarred roasted red peppers, sliced
• 2 x 400gtins cannellini beans, drained and rinsed
• 300 gcucumber, seeds removed and cut into chunks
• 2 tbspcapers, drained
• 1garlic clove, crushed
• 30gbasil, leaves torn
• fine salt
• black pepper

Method

1. 1Heat the oven to 200C (180C fan). Tear the sourdough into rough chunks the size of a walnut, toss on a tray with 2 tablespoons of the olive oil and a pinch of salt and bake for 10 minutes until golden and crisp at the edges but still a little chewy in the middle.
2. 2While the bread toasts, put the red onion in a large bowl with 2 tbsp red wine vinegar and a small pinch of salt. Leave while preparing the other ingredients.
3. 3Cut the tomatoes into chunks and add them to the bowl with every drop of juice from the board; that juice is most of the dressing. Add the cucumber, roasted peppers, cannellini beans, capers, garlic, the remaining 3 tablespoons of oil and plenty of black pepper and toss well.
4. 4Add the warm bread and toss again. Leave for about 5 minutes until it has soaked up some dressing but retains texture at the edges.
5. 5Fold in the torn basil. Taste and add the reserved tablespoon of vinegar gradually if needed. Adjust the salt and black pepper.
6. 6Serve in wide bowls with any dressing from the bottom of the bowl spooned over.

Per serving

kcal

532

protein

20.3g

fibre

14g

carbs

70.1g

fat

19.2g