Turn the iconic Italian appetiser into a tasty and nutritious salad with this Bruschetta and Bean Panzanella
Prep Time:10 minutes
Cook Time:10 to 15 minutes
Total Time:6 minute
Yield:Serves 4 to 6 as a side
4 thick slices of Ciabatta bread (can be substituted with your favourite style of bread), cut into small, bite-sized chunks
3 tbsp olive oil, plus extra for dressing
1 tsp dried mixed herbs
3 to 4 large tomatoes, roughly diced
½ cup (tightly packed) fresh basil leaves, roughly torn
5 garlic cloves, minced
80g grated parmesan
1 ½ cups cooked beans (I used red kidney, baby lima and cannellini)
salt and pepper to taste
Preheat your oven to 200°C and line a sheet pan with parchment/ baking paper.
In a bowl, combine the ciabatta with the 2 tbsp of olive oil, mixed herbs, and a pinch of salt and pepper. Mixed until the bread is lightly coated in oil. Spread the bread over the prepared baking sheet in a single layer and place into the oven. Bake for 10 to 15 minutes or until the edges are lightly browned. Remove from the oven and allow to cool for a few minutes.
Meanwhile place the remaining ingredients into a large salad bowl. Add the cooled ciabatta croutons, drizzle with a little olive oil and toss together. Add salt and pepper to taste. Serve.