Vegan Panzanella Salad

This is a super tasty, moreish salad that is great for using up old bread.  Think sunshine in a bowl!  It is actually a Jamie Oliver recipe that I made vegan and it tastes just as good as the original.

Ingredients, serves 2-3

A third of a ciabatta loaf

Half a teaspoon of fennel seeds

A sprig of rosemary

1 tablespoon of capers

Half a bunch of basil

3 Jarred red peppers

1 clove of garlic

10 cherry tomatoes

2 large tomatoes

Red wine vinegar

Olive oil

Nutritional yeast flakes, optional to serve

Method

Preheat the oven to 180 degrees.

Tear the ciabatta into 2cm chunks and place into a baking tray with a drizzle of olive oil, fennel seeds, a pinch of salt and rosemary.  Mix everything together and bake until the bread is golden, usually takes 15-20 minutes.  Take it out after it has been in for 10 minutes and mix it together again before putting it back in.

Chop up the tomatoes and peppers and mix with the capers, crushed clove of garlic, basil leaves, a swig of red wine vinegar and olive oil.  Add the croutons when they are ready and mix together well.  Season to taste and sprinkle over yeast flakes to serve, voila.

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