Pitta and bacon panzanella
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 4 rashers back bacon
- 2 pittastorn into bite-sized pieces
- spray oil
- 6 ripe plum tomatoes(3 halved, 3 cut into chunky pieces)
- 2 tbsp sherry vinegar
- 1 tbsp extra-virgin olive oil
- ½ red onionthinly sliced
- ¼ cucumberdeseeded and sliced into 1cm half moons
- 2 roasted red peppers from a jarsliced
- a handful basiltorn
Nutrition: per serving
- kcal406low
- fat14.2g
- saturates3.5g
- carbs50.5g
- sugars10g
- fibre4.6g
- protein16.8g
- salt1.9g
Method
step 1
Heat the grill to high. Put the bacon onto a rack over a baking tray and grill until crisp, flipping halfway. Cool slightly then snip into pieces with scissors.
step 2
Heat the oven to 200C/fan 180C/ gas 6. Tip the pitta pieces onto a tray, spray with a little oil and toss well. Bake for 12-15 minutes or until golden and crunchy.
step 3
Put the halved plum tomatoes into a bowl and squeeze with clean hands, to release the juices, and break up. Add the sherry vinegar, olive oil and lots of seasoning, then tip in the red onion, cucumber, roasted peppers and remaining tomatoes.
step 4
Toss in the pitta croutons, bacon and basil, and serve.
