Peach panzanella
Pair this salad with barbecued chicken as part of a summer menu. Made with peaches, mozzarella and a lemon and caper dressing, it's also great on its own
Peach panzanella
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 6
Skip to ingredients
- 6 thin slices of brioche loafcut into cubes
- 4 Little Gem lettucescut into quarters
- 6 ripe peachesstoned and cut into wedges
- 2 balls burrataor buffalo mozzarella, torn into small chunks
- ½ tsp lemon thymeleaves, to serve
- handful basilleaves, to serve
For the dressing
Nutrition: Per serving
- kcal336
- fat22g
- saturates9g
- carbs19g
- sugars10g
- fibre4g
- protein12g
- salt0.7g
Method
step 1
Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.
step 2
Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.
step 3
Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.
