Heirloom Tomato Panzanella
with White Beans, Roasted Pepper & Goat Cheese
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Pump up a panzanella salad for a perfect summer dinner. Inspired by a northern Italian staple, the key ingredient is bread. Traditionally it would be stale but here ciabatta is oven-roasted so it stands up to the juicier components. Like heirloom tomatoes, a beautiful alternative to varieties cultivated for the mass market. Make it a full meal with garlic-sautéed white beans, freshly roasted sweet pepper, torn basil leaves and crumbled goat cheese.
We will send you:
- 225g Heirloom tomatoes
- 15ml Minced garlic
- 1 Bunch of basil
- 1 Sweet pepper
- 540ml White kidney beans (canned)
- 30g Goat cheese
- 1 Ciabatta roll (or Parisian baguettine)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Milk, Wheat
You will need:
Salt & pepper (S&P)
Oil
Sheet pan
Parchment paper
Strainer
Medium pan
Total Fat
19 g
Saturated Fat
4 g
Sodium
1390 mg
Total Carb
75 g
Sugars
11 g
Protein
22 g
Fibre
19 g
Preparation
Mise en place
Preheat the oven to 450°F. Tear the ciabatta into bite-size pieces. Halve and core the sweet pepper lengthwise. Medium-dice the tomatoes; season with S&P.
Roast the sweet pepper & ciabatta
In a medium bowl, combine the sweet pepper, ciabatta, 1 tbsp oil (double for 4 portions), ½ the spices and S&P. Arrange, cut-sides down, on a lined sheet pan and roast, stirring and adding ½ the garlic halfway, 10 to 12 min., until softened and browned. Transfer the sweet pepper to a cutting board. Once cool enough, thinly slice.
Sauté the kidney beans
Meanwhile, drain and rinse the kidney beans. In a medium pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kidney beans and sauté, 2 to 3 min., until warmed through; season with the remaining spices and S&P.
Make the panzanella
Pick the basil leaves off the stems; roughly tear the leaves. In a large bowl, combine the tomatoes, sweet pepper, ciabatta, kidney beans, basil, a drizzle of oil and S&P.
Plate your dish
Divide the panzanella between your plates. Garnish with the cheese. Bon appétit!
