Charred Peach Panzanella

Ingredients

• 1 loaf of stale ciabatta

• 900 g of tomatoes, chopped into large chunks

• 1 lemon, juiced and zested

• 225 g of green olives

• 1 bunch of basil, roughly chopped

• 4 tbsp of olive oil, plus extra for cooking

• 4 peaches, sliced into 3cm pieces

6 servings

Calories~500 kcal

Protein~9 g

Carbs~68 g

Fat~21 g

Fiber~7 g

Sugar~13 g

Total recipe

Calories~3,000 kcal

Protein~55 g

Carbs~410 g

Fat~125 g

Fiber~40 g

Sugar~75 g

Method

• Step 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.

• Step 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.

• Step 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.

• Step 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.

• Step 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.

• Step 6

  Spoon the panzanella into bowls and top with the tapenade. Serve and enjoy.