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CHERRYT
Panzanella
Italian panzanella salad with tomato, cucumber, pepper, bread, capers, olives, chickpeas and fish.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Tear the ciabatta in pieces of 2 cm and spread over a baking sheet covered with parchment paper.
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Put the oil in a bowl and press the garlic above it. Add pepper and possibly salt and mix.
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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.
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Meanwhile, cut the onions into thin rings and the tomatoes into wedges.
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Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the flesh into slanted slices.
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Drain the peppers, but collect 2 tablespoons of liquid. Cut the peppers into 3 cm pieces. Let the capers and olives drain.
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Rinse the chickpeas in a colander under running water. Mix everything in a bowl.
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Pour the oil into a bowl and add the collected pepper meal. Press the garlic clove above it.
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Season the dressing with pepper and salt. Put the bread with the vegetables and sprinkle with the dressing.
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Scoop and distribute over the plates. Divide the mackerel into pieces.
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Nutrition
275Calories
Sodium0% DV0g
Fat28% DV18g
Protein10% DV5g
Carbs7% DV22g
Fiber0% DV0g
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