Tomato & panzanella Nicoise style salad
Serving
size: 1
Preparation
Top & tail the french beans, blanch and refresh, cut in half - chill
Defrost the bread
Pick basil leaves
Method
1. Cut the bread into croutons, toss in some olive oil and season - bake in an oven @ 180oC until crisp.
2. Cut all the tomatoes into unique shapes and chunks .
3. Mix the tomatoes in the olive oil and vinegar, coat well and tear in the basil.
4. Add in the remaining ingredients, season to taste and spoon onto your chosen plate.
Ingredients
| Code | Ingredient | Quantity | Description |
|---|---|---|---|
| 450671 | Beef Tomatoes | 50g | 1x Average Portion |
| 12068 | Yellow Cherry Tomatoes | 30g | 0.12x Each |
| 10364 | Red Cherry Tomatoes | 30g | 0.12x Each |
| 450706 | Inca Tomatoes | 40g | 0.8x Average Portion |
| 113099 | La Boulangerie Fully Baked Artisan Plain Sourdough Loaves | 50g | 0.08x Each |
| 151388 | Fresh Kitchen Pickled Sweet & Sour Red Onion | 10g | 0.01x Each |
| 114204 | Fine Beans | 40g | 0.03x Each |
| 127154 | ECOCE Sherry Vinegar Case | 10ml | 0.02x Each |
| 33889 | Olive Oil | 20ml | |
| 113879 | Herb Bunched Basil | 5g | |
| 119650 | Cypressa Lemon & Herb Marinated Olives (Pitted) | 10g | 0.01 x Each |