Put stale bread to delicious use with John Whaite’s flavour-packed pistachio and artichoke panzanella recipe.
Looking for a different Tuscan bread salad? Click this way for classic tomato panzanella…
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Ingredients
- 200g stale ciabatta or baguette, cut into 2cm cubes
- 100g unsalted pistachio kernels
- 240g (drained weight) artichoke hearts from a jar or can
- Small handful fresh flatleaf parsley, finely chopped
- 1½ tbsp extra-virgin olive oil (see tip)
- 2 tbsp balsamic vinegar
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Method
- Put a dry frying pan over a medium-high heat and, once it’s hot, add the bread and toast for a few minutes. The bread cubes need to be crispy and slightly charred, but certainly not burned. Put the toasted bread into a mixing bowl.
- Add the pistachio kernels to the pan and toss them around for a few minutes until they smell quite strongly, but don’t let them colour. Once toasted, add the pistachios to the bowl with the bread cubes.
- Drain the artichokes, discard the liquid, then blot them dry with some kitchen paper. Chop the artichokes in half, fry them in ½ tbsp oil until starting to crisp, then add to the bowl. Toss everything together to combine, then tip onto a large serving plate.
- To finish, drizzle the balsamic vinegar over the salad along with about 1 tbsp of olive oil and a pinch of salt and pepper (see tip).
Nutrition
- 214kcals Calories
- 11.7g (1.7g saturated) Fat
- 7.3g Protein
- 18.7g (3.9 sugars) Carbs
- 2.3g Fibre
- 0.6g Salt
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