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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Red Bean Summer Panzanella
Red beans aren't just for chilli con carnes. With big, creamy JUICY beans like our Queen Red Beans, they hold their own in a hearty salad just like this summer panzanella, providing texture AND a whole boost of health benefits. A cracking end-of-summer salad.
Ingredients
200g old sourdough or wholewheat bread, torn into bitesize croutons
1 tbsp olive oil
500g cherry tomatoes, halved
1 fennel bulb, thinly shaved
1 x 570g jar Queen Red Beans, drained and rinsed
15g fresh basil
The juice of ½ lemon
200g mozzarella
For the Dressing2 tbsp olive oil
1 tbsp red wine vinegar
2 banana shallots, thinly sliced
2 tbsp capers
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Directions
Heat the oven to 180°C.
Spread the croutons out onto a baking tray and drizzle over 1 tablespoon of olive oil and a pinch of salt. Toss to coat and bake for 10-15 minutes, or until lightly toasted.
For the dressing, add all of the ingredients to a small bowl and mix well to combine. Season to taste.
To a large mixing bowl, add the tomatoes, fennel, beans, lemon juice, tear in the basil and mozzarella with a pinch of salt and black pepper and gently mix to combine.
Then, pour over the dressing and toss well to combine. Tip in the croutons and gently mix again.
Tip onto a large serving plate and serve immediately.
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