Butter Bean Panzanella With Sourdough Chunks
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
Dressing
- 1tablespoons Dijon mustard
- 2 cloves garlic, finely chopped
- 1teaspoons oregano
- 1teaspoons basil leaves
- 1 loaf sourdough bread
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1/2 cup olive oil
- 175grams cherry tomatoes, halved
- 1 cucumber, diced
- 150grams fresh sweet corn kernels
- 1/4 cup red wine vinegar
- 225grams cooked butterbeans
Method
Step 1 of 3
Preheat the oven to 170°C (Gas 3). Cut the bread into 1cm cubes. On a baking sheet, arrange the bread cubes in a single layer and bake for 15 minutes, or until toasted and light golden brown.
Step 2 of 3
Meanwhile, to make the dressing, in a small bowl whisk together the vinegar and Dijon mustard. While whisking, drizzle in the olive oil and thoroughly combine. Stir in the garlic, oregano, and basil. Set aside.
Step 3 of 3
To assemble, in a large salad bowl, add the tomatoes, butter beans, cucumber, and sweetcorn. Fold in the toasted bread, then drizzle the dressing over. Toss to coat. Season with salt and pepper to taste. Serve immediately.
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