We’re getting very impatient for spring veg. Ideally this would be made with locally grown asparagus and freshly podded peas and broad beans. In reality we had to settle for purple sprouting broccoli and frozen peas and beans. Still a delicious spring dish. This makes enough to serve 6 for lunch or a generous side dish. Cook the veg at the last minute if you can as it nice served slightly warm.
Spring Panzanella – serves 6
- 350g ciabatta, torn into bite-size chunks
- 1 shallot, chopped
- 3 tbsp olive oil,
- 300g fresh pea or frozen peas
- 300g fresh broad beans (podded weight) or use frozen broad beans
- 400g asparagus, trimmed (we used purple sprouting broccoli)
- leaves from a large bunch of basil
- 1 clove of garlic, crushed
- 35ml extra virgin olive oil
- 3 tbsp balsamic vinegar (ideally white balsamic)
- 75g Pecorino or Parmesan, shaved
Preheat the oven to 180C/350F/Gas 4.
Toss the bread in a roasting tin with the shallot, seasoning and oil. Bake for about 15 minutes, or until golden and crunchy.
Cook the peas and broad beans in salted boiling water in separate pans, then drain. Slip the skins from the broad beans.
Meanwhile, cook the asparagus in salted water for 3-4 minute or until tender. Drain in a sieve and refresh briefly under cold water, just long enough to stop cooking but not cool down completely.
Put the crunchy bread into a large, shallow bowl. Add the asparagus, peas, broad beans, basil & garlic. Season well. Pour on the extra virgin olive oil and balsamic vinegar and add the cheese. Toss gently and serve.
(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2012.)
Jono & Jules do food & wine 