Charred Peach Panzanella
This panzanella recipe from MOB Kitchen has summer written all over it. It’s made up of grilled peach (don’t knock it until you’ve tried it), tomato and stale ciabatta, then topped with a sauce made of green olives and basil. You’ll pop your ciabatta in the oven for 15 mins to make it crunchy, and combine it with the tomato juice, lemon and olive oil mixture. The tapenade, which is made from blended olives, adds an extra burst of taste to the dish. Tapenade originated in the Provence region in France, so you can definitely close your eyes while eating your peach panzanella and pretend you’re somewhere sunny.
Instructions
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1
Preheat the oven to 150°C/130°C fan/gas 2. Tear the stale ciabatta into bite-sized pieces. Pop them on a baking tray, drizzle with olive oil and salt, then bake for 15 mins.
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2
Heat a griddle pan over a high heat and add the peaches, allowing them to cook for a couple of minutes on each side until you have nice char lines.
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3
Meanwhile, put the chopped tomatoes into a colander set over a large bowl. Season them with salt and leave to sit for 15 mins. Lift the sieve off the bowl and you should be left with a bowl of tomato juices.
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4
Add the juice of ½ lemon, 4 tbsp olive oil and pepper, then whisk to combine. Tip the ciabatta, tomatoes and peaches back into the large bowl and toss to combine. Leave to sit for 30 mins.
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5
Add the olives to a blender along with the basil and the zest and juice of the remaining ½ lemon. Add a pinch of salt and a little olive oil, then blend until you have a smooth sauce.
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6
Spoon the panzanella into bowls and top with the tapenade. Serve and enjoy.
Ingredients
- 1 loaf stale ciabatta
- 4 tbsp olive oil, plus extra for cooking
- 4 peaches, sliced into 3cm pieces
- 900g tomatoes, chopped into large chunks
- 1 lemon, juiced and zested
- 225g green olives
- 1 bunch basil, roughly chopped
Serves 4
Total time required 50 mins
- Cooking time: 50 mins
Mob Kitchen