Easy Italian bean salad
A quick and easy summery salad - ideal for serving with a barbecue spread
Pan bagnat loaf stuffed with salade nicoise
- Preparation and cooking time
- Prep: -
- Including 30 minutes' soaking time
- Easy
- 8 slices
Skip to ingredients
- 1 country-style loafsuch as Pan Rustico
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 garlic cloveschopped
- 500g ripe vine tomatoes
- 1 tbsp capers
- 2-3 tbsp chopped stoned black olives
- 8-10 anchovies(leave these out for a vegetarian version)
- handful of basil leaves
Nutrition: pan bagnat loaf stuffed with salade niçoise
- kcal246
- fat8g
- saturates1g
- carbs38g
- sugars0g
- fibre3g
- protein8g
- salt1.47glow
Method
step 1
Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
step 2
Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
step 3
Cover the filling with the other half of the loaf and press down firmly.
step 4
Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
step 5
Unwrap and cut into thick slices.
