AuthorBen WatsonCategorySpring, VegetableRelish in broad bean season with this broad bean panzanella that is perfect for eating alfresco.
Tear your stale bread into small bite-sized chunks and use to form the base of your salad bowl. Soak in half of the red wine 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). Add the beans, cucumber and celery. Separately, mix the anchovies, the remaining half of red wine 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 mint and toss through the salad and tear chunks of your mozzarella on top.
Ingredients
Directions
Tear your stale bread into small bite-sized chunks and use to form the base of your salad bowl. Soak in half of the red wine 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). Add the beans, cucumber and celery. Separately, mix the anchovies, the remaining half of red wine 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 mint and toss through the salad and tear chunks of your mozzarella on top.