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BLT panzanella recipe

BLT panzanella recipe

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Here's a British twist on the popular rustic Italian salad featuring bacon for a flavour punch. Hearty yet summery, this is a lovely quick dinner for warm evenings. See method

  • Serves 4
  • Takes 25 mins
  • 472 calories / serving
  • Dairy-free

Ingredients

  • 1 white baton, cut into 2cm pieces
  • 3½ tbsp olive oil
  • 2 garlic cloves, crushed
  • 250g pack cherry tomatoes, halved
  • 1 red onion, finely sliced​
  • 400g tin chickpeas, drained
  • 2 lemons, zested and juiced
  • 250g cooking bacon, cut into 5mm pieces
  • 130g pack shredded iceberg lettuce
  • 10g fresh basil, roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1975kj
    472kcal     24%

  • Fat

    23g 33%

  • Saturates

    6g 28%

  • Sugars

    7g 7%

  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 41.3g Protein 21.3g Fibre 7.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Add the bread to a roasting tray. Whisk 11⁄2 tbsp oil in a jug with the garlic; season with black pepper, then pour over the bread and mix to coat. Bake for 12-15 mins until golden, then set aside to cool slightly.
  2. Meanwhile, add the tomatoes, onion, chickpeas, lemon zest and juice and remaining 2 tbsp oil to a mixing bowl. Season with black pepper, toss well, then set aside.
  3. Heat a frying pan over a medium-high heat. Fry the bacon for 6-8 mins until deep golden and crispy. Transfer to a plate lined with kitchen paper; set aside to cool slightly.
  4. Add the bread, bacon, shredded lettuce and basil to the bowl, then toss everything together. Arrange on a platter to serve.

Tip: Freeze the remaining bacon and use it instead of pancetta in the base of a Bolognese or a carbonara.

See more Bacon recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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