Christmas, Recipes

Panzanella

Recipe Leek Thyme Tarte Tatin
17
Nov

Ingredients

    • 4 garlic cloves, crushed
    • ½ cup Pendleton Olive Estate Extra Virgin Olive Oil
    • 1 Brasserie Bread Sourdough Loaf, cut into 3cm pieces
    • 600g cherry tomatoes medley mix
    • 330g jar roasted red capsicum, drained and chopped
    • 1 small red onion, thinly sliced
    • 1 continental cucumber, chopped
    • 1 cup kalamata olives, pitted
    • ¼ cup capers
    • 3 tbsp red wine vinegar
    • ¾ cup basil leaves, torn

    Serves: 6
    Preparation Time: 20 minutes
    Difficulty: A little effort required
    Attributes: Vegan, Gluten-Free

    Method:

    1. Preheat BBQ to a medium heat. Place 3 garlic cloves and 1 tbsp oil in a bowl and stir to combine, toss through the bread to coat. Cook the bread, turning often, for 5 mins until toasted. Set aside.
    2. Place the tomatoes, capsicum, onion, cucumber, olives, capers and bread in a bowl and season. Whisk vinegar together with remaining oil and garlic and pour over. Scatter basil and serve.