Broad bean, pea & ricotta frittata
Whip up our easy frittata with feta, broad beans, peas and spring onions. Pod fresh broad beans for this, or opt for frozen for ease
Peach mozzarella & chicken panzanella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 3 tbsp rapeseed oil
- 2 skin-on chicken breasts
- a few sprigs of lemon thyme or thyme
- 100g stale sourdough or crusty bread, torn into chunks
- 15g basil, roughly chopped
- 1 tbsp lemon juice
- 2 ripe peaches, each cut into 8 wedges
- 60g salad leaves
- 200g tomatoes, quartered
- 125g ball of light mozzarella
Method
- STEP 1
Heat 2 tsp of the oil in a frying pan over a medium-high heat. Season the chicken and put in the pan skin-side down. Sprinkle over the thyme sprigs and cook for 7-8 mins until the chicken skin is golden, then turn. Drizzle in 3 tbsp water. Cover and cook for a further 7-8 mins, until the chicken is golden all over and cooked through. Transfer to a plate.
- STEP 2
Pour another 1 tsp of the oil into the pan and add the chunks of bread. Stir to coat and toast until golden all over, about 5 mins.
- STEP 3
Meanwhile, make the dressing. Pulse the basil with the lemon juice and remaining oil in a mini food processor until combined and finely chopped. Season and transfer to a small dish. You can also use a pestle and mortar – mash the basil with the lemon juice, then stir in the oil and seasoning. Toss the peaches, salad leaves and tomatoes with the dressing and tip onto a platter. Slice the chicken. Tear the mozzarella over the salad, then scatter over the chicken and croutons.
