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Butter Bean + Summer Greens Panzanella Salad
This is a loose take of a Panzanella salad - a type of Tuscan salad traditionally made with anchovies, chopped salad veg + bread soaked in dressing. We've switched things up by using the best of summer greens - like jammy roasted courgettes + crunchy green beans - picked straight from Kathy's Garden! And paired them with creamy Queen Butter Beans, fresh herbs and croutons to add crunch, all tossed through a caper vinaigrette. It's also entirely plant-based!
Kathy is food writer + BBC Gardeners World writer. She's also the creator behind @gluts_gluttony . Check out more of her delicious recipes here.
Ingredients
1 jar Queen Butter Beans, drained
200g green beans, trimmed and cut into bite-sized pieces
2 slices of stale sourdough or crusty bread
2 medium courgettes, roughly sliced into 1cm thick half moons
2 tbsp olive oil
30g mixed soft herbs, such as basil, parsley and chives
For the dressing:4 tbsp olive oil
1 fat garlic clove, finely grated
1 tbsp red wine vinegar (adjust to your taste)
1 tsp Dijon mustard
2 tbsp capers
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Directions
Preheat the oven to 190°C.
Tip the courgettes onto a large roasting tray in a single later and toss with olive oil, salt and pepper. Roast for 25-30 minutes until golden and tender, flipping halfway through for even roasting.
Tear the bread into bite-sized chunks and scatter them onto a baking tray. Roast for 8-10 minutes until golden.
Meanwhile, bring a pot of salted water to a boil. Add the green beans and cook for about 3 minutes until just tender. Drain and set aside in a bowl of ice cold water to keep their vibrant green colour and bite.
For the dressing, add all of the ingredients to an empty jar or small mixing bowl and mix well to combine.
To assemble the salad, add the butterbeans, cooked green beans, roasted courgettes, croutons, spring onions and fresh herbs to a bowl. Pour the dressing over the mixture and toss everything gently to combine.
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