Goat’s cheese and artichoke panzanella
- Portion size: Serves 4
- Hands-on time 15 min, plus 15 min soaking
- Difficulty: easy
Ready in just half an hour, this no-cook goat’s cheese and artichoke panzanella is the perfect recipe for those warmer evenings.
We’ve got lots more panzanellas featuring mushrooms, broccoli and a Bloody Mary version too.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 554kcals Calories
- 34.2g fat (9.8g saturated) Fat
- 17g Protein
- 40.4g (7.2g sugars) Carbs
- 8.3g Fibre
- 3.7g Salt
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