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4 Servings35 min

CHERRYT

Panzanella

Name: Panzanella
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 fresh ciabatta; 4 el (olive oil; 2 toe garlic; 2 Red onion; 5 Tasty vine tomato; 1 cucumber; 295 g grilled peppers in a pot; 105 g kappertjess; 120 g black olives; 400 g canned chickpeas; 260 g fresh smoked mackerel fillet

Italian panzanella salad with tomato, cucumber, pepper, bread, capers, olives, chickpeas and fish.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Tear the ciabatta in pieces of 2 cm and spread over a baking sheet covered with parchment paper.
Put the oil in a bowl and press the garlic above it. Add pepper and possibly salt and mix.
Drizzle the bread with the garlic oil and bake until golden brown and crispy in the middle of the oven for about 15 minutes. Allow to cool.
Meanwhile, cut the onions into thin rings and the tomatoes into wedges.
Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the flesh into slanted slices.
Drain the peppers, but collect 2 tablespoons of liquid. Cut the peppers into 3 cm pieces. Let the capers and olives drain.
Rinse the chickpeas in a colander under running water. Mix everything in a bowl.
Pour the oil into a bowl and add the collected pepper meal. Press the garlic clove above it.
Season the dressing with pepper and salt. Put the bread with the vegetables and sprinkle with the dressing.
Scoop and distribute over the plates. Divide the mackerel into pieces.