Goat’s cheese and artichoke panzanella
- August 2017
- Serves 4
- Hands-on time 15 min, plus 15 min soaking
Ready in just half an hour, this no-cook goat’s cheese and artichoke panzanella is the perfect recipe for those warmer evenings.
- Vegetarian recipes
- 34.2g fat (9.8g saturated)
- 40.4g (7.2g sugars)
- 300g sourdough bread, torn into chunks
- 4 tbsp extra-virgin olive oil
- 4 tbsp red wine vinegar
- 500g mixed seasonal tomatoes
- 150g pitted green olives (we like nocellara olives)
- 4 tbsp capers
- 200g marinated artichoke hearts
- 140g soft goat’s cheese, crumbled or torn
- 2 large handfuls rocket
- Handful fresh herbs (such as basil, parsley, oregano), chopped or leaves picked
- Put the bread in a wide serving bowl or platter and drizzle over the oil and vinegar. Cut a few tomatoes in half and squeeze the juice over the bread, then chop or slice and add to the bowl/platter along with the rest of the tomatoes, chopped.
- Scatter over the olives, capers and artichokes, then season well. Leave for 15 minutes for the bread to soak up the juices.
- Dot with the goat’s cheese, add the rocket and herbs, then toss to serve.
This works best made with stale good quality bread – especially a good sourdough. If you have only fresh bread, leave the chunks somewhere warm for 30 minutes to dry out a bit, or lightly grill the bread chunks first for a rich, toasty flavour.
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