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Peach panzanella salad served in a bowl

Peach panzanella

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6

Pair this salad with barbecued chicken as part of a summer menu. Made with peaches, mozzarella and a lemon and caper dressing, it's also great on its own

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal336
fat22g
saturates9g
carbs19g
sugars10g
fibre4g
protein12g
salt0.7g
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Ingredients

  • 6 thin slices of brioche loaf , cut into cubes
  • 4 Little Gem lettuces , cut into quarters
  • 6 ripe peaches , stoned and cut into wedges
  • 2 balls burrata or buffalo mozzarella, torn into small chunks
  • ½ tsp lemon thyme leaves, to serve
  • handful basil leaves, to serve

For the dressing

  • 6 tbsp olive oil
  • 1 lemon , juiced
  • 1 tbsp capers in brine, drained and finely chopped

Method

  • STEP 1

    Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.

  • STEP 2

    Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.

  • STEP 3

    Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.

Goes well with

Recipe from Good Food magazine, July 2019

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