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Grilled peach panzanella

Grilled peach panzanella 2016

Grilled peach panzanella

Name: Grilled peach panzanella
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 3 banana shallots finely sliced into rings; 2 tbsp cider vinegar; pinch of golden caster sugar; 3 firm peaches halved, flat peaches are nice, if you can get them; 3 ½ tbsp extra virgin olive oil; pinch of red chilli flakes; pinch of fennel seeds; juice ½ lemon; 1 tbsp capers rinsed; 2 slices day-old sourdough torn into chunks; handful wild rocket; small pack basil leaves picked; fennel fronds, from the crispy pork belly recipe (optional)

Rosie Birkett

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Serves 6

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 3.4 out of 5.3 ratingsRate

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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

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Try this grilled peach panzanella, then try our BBQ peach panzanella, avocado panzanella and halloumi panzanella salad. Next, try our creamy Tuscan chicken, steak panzanella salad with roasted lemons and BLT panzanella.

Ingredients

Nutrition

Units:

MetricUS

3 banana shallots

finely sliced into rings
2 tbsp cider vinegar
pinch of golden caster sugar
3 firm peaches

halved, flat peaches are nice, if you can get them
3 ½ tbsp extra virgin olive oil
pinch of red chilli flakes
pinch of fennel seeds
juice ½ lemon
1 tbsp capers

rinsed
2 slices day-old sourdough

torn into chunks
handful wild rocket
small pack basil

leaves picked
fennel

fronds, from the crispy pork belly recipe (optional)

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Nutrition: per serving

kcal114
fat7g
saturates1g
carbs10g
sugars5g
fibre2g
protein2g
salt0.2g

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.

Recipe from Good Food magazine, September 2016

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Overall rating

A star rating of 3.4 out of 5.3 ratings

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