Pistachio and artichoke panzanella
- May 2016
- Serves 4-6
- Hands-on time 25 min
Put your stale bread to good use with John Whaite’s flavour-packed pancanella recipe.
- 11.7g (1.7g saturated)
- 18.7g (3.9 sugars)
We like to leave this salad to sit for at least 30 minutes beforehand to allow time for all the oil and juices to soak into the bread. Just before serving, drizzle with an extra glug of oil.
You can assemble the salad up to 2 hours ahead (see tip) – cover it but don’t chill.
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