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Grilled peach panzanella 2016

Grilled peach panzanella

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Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This refreshing salad is a new take on an Italian classic, with a touch of sweetness - pair it with pork belly for a summer roast 

  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal114
fat7g
saturates1g
carbs10g
sugars5g
fibre2g
protein2g
salt0.2g
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Ingredients

Method

  • STEP 1

    Quick-pickle the shallots in a bowl with the cider vinegar and sugar. Destone and slice the peaches.

  • STEP 2

    Put the peaches in a bowl and toss with 1/2 tbsp olive oil, the chilli flakes, fennel seeds and some seasoning. Heat a griddle pan over a high heat and sear the peaches for 2 mins each side until they have char lines on them. Remove from the heat and allow to cool.

  • STEP 3

    Pour the vinegar from the shallots into a bowl and whisk together with the remaining olive oil and some seasoning to make a dressing.

  • STEP 4

    Put the peaches in a salad bowl or sharing platter with the lemon juice, shallots, capers and bread, season well and pour over the dressing. Add the rocket, basil and fennel fronds (if using), and toss thoroughly with your hands to combine.

Goes well with

Recipe from Good Food magazine, September 2016

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Overall rating

Rating: 3 out of 5.3 ratings

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