Vegan Pesto Panzanella Salad Bosh TV

Pesto Panzanella Salad

  • Super simple
  • 0:25 m
  • 14 ingredients

This summery salad is inspired by a Tuscan delight, and it's one of our all-time favourite ways to use up tomatoes. Fresh, tangy and absolutely delicious!

Serves: 4

Ingredients

For the salad

  • 3 tbsp apple cider vinegar
  • 800g mixed tomatoes - the more variety, the better!
  • 100g large green pitted olives
  • 50g toasted pine nuts
  • 1 handful of basil leaves
  • olive oil
  • 6 garlic cloves
  • 1 x 400g can of butter beans drained
  • 1 loaf of sourdough bread
  • 1 large banana shallot
  • Salt & pepper to taste
  • 50ml extra virgin olive oil

For the pesto

  • 3 tbsp plant-based parmesan optional
  • 30g basil leaves
  • 100g toasted pine nuts
  • Juice of 1 lemon
  • salt to taste

Before you start

Preheat oven to 200℃, fan setting | Large baking tray | Large mixing bowl | Powerful blender

Step 1

Bake the garlicky butter beans and bread

  • Peel and finely dice the garlic cloves
  • Tear the bread into bite-sized pieces
  • Drain the butter beans and place into a large baking tray with the bread chunks, chopped garlic, 4 tablespoons of olive oil, a pinch of salt and pepper
  • Mix well until everything is coated in the oil and roast for 15-20 minutes

Ingredients

  • olive oil
  • 6 garlic cloves
  • 1 x 400g can of butter beans drained
  • 1 loaf of sourdough bread
  • Salt & pepper to taste
  • 50ml extra virgin olive oil

Step 2

Make the salad base

  • Very finely slice the shallots
  • Finely slice the large tomatoes and roughly chop the small rounder ones
  • Halve the olives
  • Place the sliced shallots, tomatoes, olives and pine nuts into a large mixing bowl and mix well
  • Pour in 5 tablespoons of olive oil and 3 tablespoons of apple cider vinegar and mix well until everything is coated
  • Place to one side while you make the rest of the salad

Ingredients

  • 3 tbsp apple cider vinegar
  • 800g mixed tomatoes - the more variety
  • the better!
  • 100g large green pitted olives
  • 50g toasted pine nuts
  • 1 large banana shallot

Step 3

Make the pesto

  • Place all of the ingredients into a powerful blender and pulse until the mixture comes together but is still a little chunky
  • Taste and season

Ingredients

  • 3 tbsp plant-based parmesan optional
  • 30g basil leaves
  • 100g toasted pine nuts
  • Juice of 1 lemon
  • salt to taste

Step 4

Time to serve

  • Finely slice the remaining basil and mix through the salad (saving some for the top)
  • Spoon onto a large serving plate and spoon over dollops of the pesto
  • Top with pepper and some more chopped basil

Ingredients

  • 1 handful of basil leaves