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Panzanella From Leon

  • Serves: 4-6
  • Preparation time: 15 minutes

Method

This dish is a great way to use up bits of old bread, and they soak up the delicious flavours of fresh tomatoes, basil and olive oil

  1. Put the bread into a wide, shallow serving dish.
  2. Put the vinegar, oil and garlic into a bowl and mix together, then drizzle over the bread, mixing it in well with your hands.
  3. Halve the tomatoes, sprinkle with salt and add to the bread.
  4. Set aside a few leaves of basil for the garnish and scatter the rest over the bread, along with the celery, onion and olives. Sprinkle with a little oregano and drizzle with lots of good olive oil.
  5. Cover the dish and set to one side in a cool place until ready to serve.
LEON Fast Vegetarian

This recipe is taken from Leon: Fast Vegetarian by Jane Baxter & Henry Dimbleby (Octopus, £25) Publishing in March 2014

 

Nutrition

N/A

Puree

Blend some of the tomatoes and basil then soak pieces of bread until you have a thick puree.

Finger Food

Let your baby pick at pieces of soaked bread and cherry tomatoes.
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