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Roast Tenderstrips Panzanella

Yields2 ServingsPrep Time20 minsCook Time35 mins

An easy panzanella - one of Tuscany’s most famous dishes!

 1 Pack Taste & Glory Roast Tenderstrips
 1 Red pepper
 100 g Ciabatta torn into chunks
 1 tbsp Olive oil
 1 Clove garlic (crushed)
 1 Small red onion (thinly sliced)
 150 g Ripe tomatoes
 1 tbsp Sherry vinegar
 ½ tbsp Capers (roughly chopped)
 ½ tbsp Black olives (pitted)
 1 tsp Oregano
 1 Bunch of basil
 Salt and pepper (to taste)

Preheat oven to 200˚C. Put the whole pepper in a roasting tin and roast for 20 minutes until the skin starts to blacken. Remove from oven and cool. In the same roasting tin, place the bread, drizzle with oil and garlic, and toast for 10 mins.


While bread is toasting, sprinkle the red onion with salt and cover with water for 15 mins. Drain thoroughly.


Roughly chop the tomatoes and put them in a sieve. Sprinkle over plenty of salt and leave over the salad bowl to catch the juices. Peel the cooled pepper and tear into strips.


Chargrill Taste & Glory Roast Tenderstrips on a hot grill pan, turning regularly.


Now assemble the salad. Add vinegar, capers, olives and bread. Mix thoroughly and add Taste & Glory Roast Tenderstrips, tomatoes, onion and pepper.

Nutrition Facts

Serving Size 2

Servings 0