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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
