Sardine panzanella recipe
This Italian-inspired salad is made with fresh tomatoes, crispy croutons and olives. We've added tinned sardines for extra protein.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 319 calories / serving
- Dairy-free
Ingredients
- 100g frozen mixed peppers
- 3 salad tomatoes, cut into wedges
- 1 medium or 2 small red onions, sliced
- 3 tbsp olive oil
- 150g white baton, cut into bite-sized pieces
- ½ tsp dried oregano
- 1 lemon, juiced
- 1 garlic clove, crushed
- 40g reduced-salt pitted green olives, drained
- 120g radishes, trimmed and halved, or quartered if large
- 125g cherry tomatoes, halved
- 2 x 120g tins sardines in brine, drained
- 10g fresh basil, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1330kJ 319.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 25.9gProtein 14.5gFibre 3.6g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers, salad tomatoes and onions on a baking tray. Toss with 1 tbsp oil, then roast for 15-20 mins until the peppers are warm and the tomatoes and onions have softened.
- Put the bread cubes on another baking tray and spread out evenly. Toast above the tomatoes and peppers for the last 5 mins of cooking until slightly crisp and golden.
- Whisk the remaining olive oil, the oregano, lemon juice, garlic and some seasoning in a large serving bowl. Tip the roasted veg into the serving bowl, scraping in any juices from the tray. Toss well to coat in the dressing.
- Fold the toasted bread, olives, radishes, cherry tomatoes, sardines and basil into the bowl and give everything another stir just before serving.
- See more Summer salad recipes
