BLT panzanella recipe
Here's a British twist on the popular rustic Italian salad featuring bacon for a flavour punch. Hearty yet summery, this is a lovely quick dinner for warm evenings.
See method- Serves 4
- Takes 25 mins
- 472 calories / serving
- Dairy-free
Ingredients
- 1 white baton, cut into 2cm pieces
- 3½ tbsp olive oil
- 2 garlic cloves, crushed
- 250g pack cherry tomatoes, halved
- 1 red onion, finely sliced
- 400g tin chickpeas, drained
- 2 lemons, zested and juiced
- 250g cooking bacon, cut into 5mm pieces
- 130g pack shredded iceberg lettuce
- 10g fresh basil, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1975kJ 472.0kcal
- Fat
- 23g
- Saturates
- 6g
- Salt
- 2.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.3gProtein 21.3gFibre 7.5g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Add the bread to a roasting tray. Whisk 11⁄2 tbsp oil in a jug with the garlic; season with black pepper, then pour over the bread and mix to coat. Bake for 12-15 mins until golden, then set aside to cool slightly.
- Meanwhile, add the tomatoes, onion, chickpeas, lemon zest and juice and remaining 2 tbsp oil to a mixing bowl. Season with black pepper, toss well, then set aside.
- Heat a frying pan over a medium-high heat. Fry the bacon for 6-8 mins until deep golden and crispy. Transfer to a plate lined with kitchen paper; set aside to cool slightly.
- Add the bread, bacon, shredded lettuce and basil to the bowl, then toss everything together. Arrange on a platter to serve.
- See more Bacon recipes
Tip
Freeze the remaining bacon and use it instead of pancetta in the base of a Bolognese or a carbonara.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
