Name: Peach and Fennel Panzanella Salad
Prep time: 10 min
Cook time: 8 min
Yield: 4
Ingredients: FOR THE SALAD; 300g (10½oz) sourdough; a drizzle of olive oil; 3 ripe peaches; 1 fennel bulb; ½ a small red onion, peeled; 400g (14oz) tinned chickpeas; 2 large handfuls of spinach or rocket; a bunch of fresh basil leaves; FOR THE SPICY DRESSING; 4 tbsp extra-virgin olive oil; 3 tbsp good quality white wine vinegar; 1 tbsp chilli crisp; 1 tbsp Dijon mustard; 1 tbsp agave; salt and freshly ground black pepper

VMG Recipes