White Bean Panzanella
Directions
Prepare white beans according to packet instructions.
Preheat oven to 220oC/425oF. Line a large oven tray with baking paper.
Tear bread into bit sized pieces and arrange on tray. Spray with cooking spray and bake for 5 minutes or until golden.
Place bread in a large bowl. Add the rind from the lemon, the beans, tomatoes, cucumber, onion, olives, chilli, basil and half the cheese and gently combine.
Combine oil, vinegar and garlic in a small bowl. Season to taste. Spoon dressing over the salad and top with remaining cheese. Serve immediately.
- 160g sourdough bread
- olive oil spray
- 1 lemon
- 150g McKenzie's White Beans, uncooked
- 250g cherry tomatoes, halved
- 2 lebanese cucumbers, chopped
- 1 small red onion, thinly sliced
- 1/2 cup kalamata olives, halved
- 1 fresh long red chilli, sliced thinly
- 120g soft goat's cheese, crumbled
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 garlic clove, crushed
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