Product
Sending
User Review
0 (0 votes)

Panzanella bean salad

This dairy-free Panzanella bean salad is low in calories and full of colourful vegetables to brighten up your lunch time.

Serves 4

Prep Time 10 min + marinating

Cooking Time n/a

Ingredients

  • 200g sourdough bread, broken into chunks
  • 5 large ripe tomatoes, quartered
  • 2 garlic cloves, finely chopped
  • 2½ tbsp red wine vinegar
  • 3tbsp extra-virgin olive oil
  • 1 red onion, sliced
  • 1 small cucumber, peeled and diced
  • 200g hot-roasted salmon, broken into chunks
  • 400g tin white beans in water, such as butter beans, drained
  • 25g pack fresh basil, roughly torn

Method

  1. Put the bread in a bowl and season with ground black pepper. Toss with the tomatoes, garlic, red wine vinegar and oil, then leave for 10 min.
  2. Combine the onion and cucumber in another bowl. Add the salmon, beans, basil and bread mix, toss lightly and serve. Combine the onion and cucumber in another bowl. Add the salmon, beans, basil and bread mix, toss lightly and serve.

Nutrition per serving

Read more on how we calculate nutrition.
391kcal 21.7g 16g 3.3g 9.3g 8.9g 1g 159mg 39.2g 3.2mg

Leave us a comment...

Extreme makeover recipes

More Recipes

Saved to your recipes.

Saved to your articles.

Saved to your diets.