Asparagus panzanella salad

Here’s a great summer salad recipe that makes good use of any stale bread you have.

Asparagus panzanella salad
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEBreakfast
TIME TO MAKE1 - 2 hours
MEAL TYPEBreakfast

Method

  1. Place the bread, vinegar, oil, tomatoes and olives in a large bowl and mix together
  2. Cover and let it sit for 30 minutes to 2 hours for the bread to soak up the juices
  3. Meanwhile grill the asparagus on a BBQ or pan until slightly charred and just cooked through
  4. Chop asparagus and add to bowl with other ingredients
  5. Mix basil through just before serving.
     
  • 2 cups
    small pieces of stale wholegrain bread (preferably a crusty bread)
  • 2 tbsp
    wine vinegar
  • 2 tbsp
    olive oil
  • 1 punnet (200g)  
    cherry tomatoes, cut in half
  • 1/4 cup
    chopped olives
  • 1 bunch 
    asparagus
  • 2 cups
    shredded fresh basil
Per serve
  • Energy
    707kJ
  • Total Fat
    8.9g
  • Saturated Fat
    1.4g
  • Total Carbohydrate
    19.5g
  • Sugars
    2.3g
  • Dietary Fibre
    3.4g
  • Sodium
    325mg
  • Protein
    4.7g