Panzanella with sautéed potatoes and chickpeas
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
-
Preheat the oven to 180C/350F/Gas 4.
-
For the panzanella, heat the oil in a pan and fry the bread pieces for 2-3 minutes until golden-brown. Season well with salt and freshly ground black pepper, then add the potatoes, chickpeas and mushrooms together, stirring well to combine. Transfer to the oven to cook for another 4-5 minutes, or until the potatoes are tender.
-
For the dressing, whisk the passata and olive oil together and drizzle over the panzanella. Toss to coat evenly, then serve.
Ingredients
For the panzanella
- 3 tbsp olive oil
- 3 slices stale good quality white bread, torn into pieces
- salt and freshly ground black pepper
- 100g/3½oz new potatoes, cooked and thickly sliced
- 2 tbsp tinned chickpeas, rinsed and drained
- 3 small mushrooms, quartered
For the dressing
- 200ml/7fl oz tomato passata
- 2 tbsp olive oil
This link may stop to work if/when the BBC removes the recipes