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Minty panzanella with baby artichokes and peas

This recipe takes the classic Tuscan bread and tomato salad and turns it into the ultimate spring version that’s easy to make and deliciously refreshing.


Serves 4



150g stale crusty bread like ciabatta or sourdough

150g frozen petit pois peas, defrosted

160g jar of chargrilled artichokes in oil, finely sliced

2 spring onions, finely sliced

1 baby gem lettuce, washed

6 tablespoons extra virgin olive oil

Juice of 1 lemon

Handful of fresh mint

Handful of fresh basil

Salt to taste


Step 1: In a small bowl, mix the olive oil, lemon juice and a pinch of salt. Quickly whisk together with a fork.


Step 2: Roughly tear the bread into bitesize pieces and add to a large bowl. Drizzle the dressing over the bread. Make sure all the pieces are covered in the dressing.


Step 3: Now add the peas, sliced artichokes and spring onions. Toss everything together. You may want to use your hands for this to make sure it’s all well-dressed.


Step 4: When you’re ready to serve, roughly tear the lettuce leaves, mint and basil, and add to the salad bowl. Give everything one last toss and your scrumptious lunch or light dinner is ready.


Tip: Use the oil from the jar of artichokes for the dressing. It’ll be full of flavour!

Make ahead tip: If you want to get ahead, make the breaded salad and leave out the lettuce and soft herbs so they don’t wilt. The bread with marinate at room temperature over time and be even tastier. And just before you’re ready to eat, you can add the lettuce and herbs.

Artichoke and mint panzanella
A deliciously refreshing springtime panzanella



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