AuthorBen WatsonCategorySpring, VegetableThe classic Tuscan tomato drenched version isn't the only panzanella in town. Relish broad bean season with this green ciabatta, broad bean and herb panzanella. Perfect for eating alfresco - as a starter or side with barbecued fish, vegetables or chicken. One of our new jarred Persian Feta type cheeses (Graceburn or vegan Haverstock White) would work well instead of the mozzarella as would, if you can find it, burrata. You can also mix things up a little by adding peas, sugar snaps, asparagus etc dor a primavera panzanella.
Tear your stale bread into small bite-sized chunks. It needs to be fairly dry so if it's still soft, lay it out on a baking tray and put it in a 150degC oven, fan on, for ten minutes or so. Soak in half of the vinegar, a good glug of olive oil and a tbsp of cold water for up to 30mins.
If you have time and the patience, double pod your broad beans. If not, the full bean will do but, generally, larger, paler, beans are best skinned. Put them in a bowl, pour on boiling water and leave for three minutes. If you're double podding, this will make it easier and cook the beans a little at the same time. Add the beans, cucumber and celery. Separately, mix the anchovies, the remaining half of vinegar and 2 tbsp of olive oil with salt and pepper to taste.
Pour over your salad, toss it all together and leave to marinate for up to 20 minutes. When ready to serve, chop your herbs and toss through the salad and tear chunks of your mozzarella on top.