Butter Bean & Basil Panzanella

Butter Bean & Basil Panzanella

Serves 4

Ingredients

3 cups of cherry tomatoes

10 cloves of garlic (whole, with the skin left on)

2 Tbsp olive oil 1 large red onion, cut into wedges

A few pinches of salt

300g (about 4 cups) of sourdough, torn into chunks

300g (about 5 cups) of field mushrooms, sliced thickly

2 Tbsp olive oil

2 tsp tamari

1 can of butter beans (400g), drained

3 cloves of garlic, finely diced

1 cup of roughly torn basil leaves

Method

Preheat your oven to 200 ̊C conventional (180 ̊C fan forced).

Put the cherry tomatoes, whole garlic cloves, olive oil and red onion on an oven tray along with a few generous pinches of salt. Roast for 20-30 minutes, or until the cherry tomatoes have puckered and started to brown, and the onion has gone soft and started to caramelise.

On another oven tray, place the torn pieces of sourdough. Bake in the oven for about 5 minutes, or until the bread has started to crisp on the outside but is still soft in the centre (alternatively, you can use stale bread, in which case you don’t need to roast it in the oven first). Remove from the oven and leave the bread to cool on the tray. While the tomatoes are roasting, fry the mushrooms with the olive oil and tamari in a frying pan. Fry until the mushrooms have softened, released their juices and started to brown on the outside.

Put the torn bread in a big bowl. Once the cherry tomatoes, onions and garlic cloves are done roasting, tip the entire contents of the tray (including any juice the tomatoes might have released) on top of the torn bread. Do the same with the fried mushrooms and their juices. Add the drained can of butter beans, the 3 cloves of finely diced garlic, and the cup of torn basil leaves. Toss gently to combine, then serve while still warm.

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