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Pesto Panzanella Salad

Pesto Panzanella Salad
Pesto Panzanella Salad

This summery salad is inspired by a Tuscan delight, and it's one of our all-time favourite ways to use up tomatoes. Fresh, tangy and absolutely delicious!

Ingredients
Method

Before you start

Preheat the oven to 200℃, fan setting | Large baking tray | Large mixing bowl | Powerful blender

Ingredients

For the salad

  • 6 garlic cloves
  • 1x 400g can of butter beans, drained
  • 1 loaf of sourdough bread
  • 1 large banana shallot
  • 800g mixed tomatoes (the more variety, the better!)
  • 100g large green pitted olives
  • 50g toasted pine nuts
  • Handful of basil leaves, plus a few for the top
  • 3 tbsp good quality apple cider vinegar
  • Olive oil
  • Sea salt and pepper

For the pesto

  • 50ml extra-virgin olive oil
  • 30g basil
  • 100g toasted pine nuts
  • Juice of 1 lemon
  • 3 tbsp vegan parmesan (optional)
  • Salt

Method

  1. 1.

    Bake the garlicky butter beans and bread | Peel and finely dice the garlic cloves | Tear the bread into bite-sized pieces | Drain the butter beans and place into a large baking tray with the bread chunks, chopped garlic, 4 tablespoons of olive oil, a pinch of salt and pepper | Mix well until everything is coated in the oil and roast for 15-20 minutes

  2. 2.

    Make the salad base | Very finely slice the shallots | Finely slice the large tomatoes and roughly chop the small rounder ones | Halve the olives | Place the sliced shallots, tomatoes, olives and pine nuts into a large mixing bowl and mix well | Pour in 5 tablespoons of olive oil and 3 tablespoons of apple cider vinegar and mix well until everything is coated | Place to one side while you make the rest of the salad

  3. 3.

    Make the pesto | Place all of the ingredients into a powerful blender and pulse until the mixture comes together but is still a little chunky | Taste and season

  4. 4.

    Time to serve | Finely slice the remaining basil and mix through the salad (saving some for the top) | Spoon onto a large serving plate and spoon over dollops of the pesto | Top with pepper and some more chopped basil