A great take on a panzanella using leftover chicken. This one's got heaps of texture and flavour.
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Serves
2
Slices Sourdough
Fennel Seed
Third of a Leftover Roast Chicken
Tomato
Courgette
Red Onion
Capers
Sherry Vinegar
Frozen Pea
Asparagus
Fresh Basil
Shaved Parmesan
Extra Virgin Olive Oil
Fine Sea Salt
Black Pepper
Serves
2
Slices Sourdough
Fennel Seed
Third of a Leftover Roast Chicken
Tomato
Courgette
Red Onion
Capers
Sherry Vinegar
Frozen Pea
Asparagus
Fresh Basil
Shaved Parmesan
Extra Virgin Olive Oil
Fine Sea Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the bread, crusts and all, into chunky cubes. Preheat a large frying pan over a medium heat and add a generous glug of olive oil. Once hot, toss in the cubed bread and toss to coat in the warm oil. Toast over a medium heat, for 4-5 mins or until the bread starts to pick up some colour. At this point, sprinkle in the fennel seeds and use a spoon to press them into the croutons. Keep toasting for 2-3 mins until fragrant. Remove from the heat and leave them in the pan to keep warm.
Step 2.
Shred your chicken into bite-sized pieces, cut the tomatoes & courgette into chunks and toss them all into a large mixing bowl. Thinly slice the red onions and add them to the bowl along with the capers. Season with plenty of salt, black pepper, the sherry vinegar and a glug of olive oil. Set aside for at least 10 mins to macerate.
Step 3.
Bring a small pan of salted water to a boil and boil the peas for 1 minute. Fish them out and add straight to the salad bowl. Cut the asparagus into diamonds, discarding the woody ends, boil for one minute and then add to the bowl.
Step 4.
Tear in the basil leaves, tip in the warm croutons and finish with the shaved parmesan. Toss everything together and divide between plates. Finish with a few twists of black pepper and serve.
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