Broccoli & anchovy tart with raw shaved broccoli salad

Bean panzanella

Name: Bean panzanella
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 3 tbsp sherry vinegar; 1 red onion, finely sliced; 700 g mix of cherry and larger tomatoes; 50 g can anchovy fillets in extra virgin olive oil; 250 g stale seeded sourdough bread; 400 g cans Essential Butter Beans In Water, drained; 280 g Cooks’ Ingredients Chargrilled Peppers In Oil, drained; 25 g pack basil, leaves picked; 2½ tbsp extra virgin olive oil

A delicious and nutritious meal that doesn’t even require you to turn on the hob. Swap the anchovies for capers and olives for a veggie version.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fatHigh fibre2 of your 5 a day

Serves6
CourseLunch
Prepare20 mins
Cook-
Total time20 mins

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3 tbsp sherry vinegar
1 red onion, finely sliced
700g mix of cherry and larger tomatoes
50g can anchovy fillets in extra virgin olive oil
250g stale seeded sourdough bread
2 x 400g cans Essential Butter Beans In Water, drained
280g Cooks’ Ingredients Chargrilled Peppers In Oil, drained
25g pack basil, leaves picked
2½ tbsp extra virgin olive oil

Put the vinegar and red onion into a small bowl, scrunch with a good pinch of salt, then set aside to macerate
Cut the smaller tomatoes in half, roughly chop any larger ones, then put into a large bowl with a small pinch of salt. Wait a few minutes until they start to release their juices. Meanwhile, drain the oil from the anchovy can into another small bowl, then cut the anchovies in half lengthways.
Tear the bread into the tomato bowl in chunks and add the butter beans, chargrilled peppers and half the anchovies. Tear in three quarters of the basil leaves. Mix everything together. Add the anchovy oil and extra virgin olive oil to the pickled onions, mix well and pour over the salad.
Give everything a final toss so the salad is well coated in the dressing, spoon onto a large platter and serve with the remaining anchovies and basil leaves.

Cook’s tip

This salad improves as it sits in the dressing and the stale bread continues to absorb all the delicious flavours, so it’s great to make a few hours ahead.

Typical values per serving when made using specific products in recipe