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BLT Panzanella |
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| Serves 4 |
Prep 20 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
4 rashers thick-cut bacon
200g day-old sourdough or other crusty bread, torn into large
chunks
2 tbsp olive oil
350g ripe mixed cherry tomatoes, halved
80g mayonnaise
1 shallot, peeled and finely chopped
1 lemon, zested and juiced
1 -2 tbsp honey
small bunch of basil, finely chopped + extra leaves to serve
50g of salad leaves such as rocket
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Can be used as a side with leftover chicken |
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Heat the oven to 200C/ 180C
fan/ gas 4. Put the bacon in a shallow baking tray in a
single layer and bake for 15 mins. turning halfway through
until just starting to crisp up. Add the bread pieces and
1tbsp of the olive oil, season with black pepper and toss
everything together. Bake for 10 mins more until the bread
is lightly toasted and the bacon crisp, tossing again
halfway through. Leave to cool, then chop the bacon into
rough pieces.
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Tip the tomatoes in a colander
set in the sink, sprinkle over 1 tsp sea salt and leave
for 15 mins.
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Whisk the mayonnaise,
shallot, lemon zest and juice, honey and basil
together in a small bowl and lightly season. Pour half
the dressing into a large bowl and whisk in the remaining
oil and 1tbsp water. Tip in the rocket, drained tomatoes,
bacon and croutons and toss to combine.
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Pile the panzanella onto a
large serving platter and scatter over the extra basil
leaves. Serve with the remaining dressing on the side.
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DAILY
DINNERS 
