Panzanella with Chilli, Green Steamed Vegetables and Green Sauce

A hearty, heatwave main, full of flavour and crunch.

Panzanella
For 6 – 8
30 minutes preparation
15 minute resting

8 to 10 large slices of good country/rustic/sourdough bread from the day before
600g to 800g of good tomatoes, very ripe
1 small red pepper
4 – 5 shallots or spring onions, finely chopped
2 nice bunches of basil, chopped
3 tbsp red wine vinegar
6 to 6 tbsp well flavored olive oil
A handful each of green beans, peas and sugar snap peas, mixed together
2 tbsp green sauce
100g capers
Salt pepper

Green Sauce
For 4
3 minutes preparation

2 to 3 large handfuls of rocket
The zest and juice of a lime
30g blanched almonds
30g walnuts
1 clove of garlic
2 tbsp chives
3 tbsp olive oil
Salt and pepper

Heat the oven to 180C.

Tear the bread into bite-size pieces and toast them for a few minutes in the oven to brown them well. You can also toast the slices in the toaster then tear them apart afterwards, but you will have fewer grilled sides!

Put half of the tomatoes in a blender with the chilli and cut the other half into about 2cm dice, keeping the juice.

In a large salad bowl, mix the bread with all the ingredients, keeping aside a little basil and oil to garnish.

Let stand for 15 minutes to 3 hours.

Steam the vegetables and let them cool down.

To make the sauce, put all the ingredients, except the rocket, in a mini blender and reduce to a fairly fine paste.

Then add the rocket with a little hot water if it is too thick. Season before serving.

Serve the panzanella with the vegetables and green sauce.