Peach panzanella
Pair this salad with barbecued chicken as part of a summer menu. Made with peaches, mozzarella and a lemon and caper dressing, it's also great on its own
6 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 336 kcal | Sugar | 10 g |
| Carbs | 19 g | Cholesterol | – |
| Protein | 12 g | Sodium | 1 mg |
| Fat | 22 g | Fiber | 4 g |
| Sugar | 10 g | ||
| Cholesterol | – | ||
| Sodium | 1 mg | ||
| Fiber | 4 g |
Prep Time: 20 min Cook Time: 10 min Total Time: 30 min
Ingredients
6 thin slices of brioche loaf cut into cubes
4 Little Gem lettuces cut into quarters
6 ripe peaches stoned and cut into wedges
2 balls burrata or buffalo mozzarella, torn into small chunks
½ tsp lemon thyme leaves, to serve
handful basil leaves, to serve
6 tbsp olive oil
1 lemon juiced
1 tbsp capers in brine, drained and finely chopped
Instructions
Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.
Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.
Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.