Chicken panzanella with crumpet croutons
Serves 2
Easy
Prep:
Cook: -
Try this take on the summery Tuscan salad, reimagined as a meal rather than a side, and featuring crumpet croutons – their unique texture helps soak up all the flavour
Skip to ingredients
Units:
- 250g ripe vine tomatoescut into bite-size pieces
- 2 crumpets(110g total), cut into chunks
- 2 tsp extra virgin olive oil
- ½ large cucumbercut into chunks
- ¼ small red onionthinly sliced
- 160-200g cooked chicken breasttorn into pieces
- 15-20g basil leaves
For the dressing
- 2½ tbsp extra virgin olive oil
- 1 small garlic clovegrated
- ½ tsp Dijon mustard
Nutrition: Per serving
- kcal436
- fat21g
- saturates3g
- carbs8g
- sugars8g
- fibre4g
- protein31g
- salt2.8g
Method
step 1
Put the tomatoes in a colander set over a bowl. Sprinkle over ½ tsp fine sea salt, toss gently and let stand for at least 15 mins.
step 2
Meanwhile, heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Toss the crumpet chunks with the olive oil in a bowl until well coated. Spread out on the lined tray and bake for 15 mins, turning halfway through, until golden and crisp. Or, air-fry the crumpet chunks at 180C for 8-10 mins, shaking the basket halfway through. Set aside to cool.
step 3
Remove the colander from the bowl and set the tomatoes aside. The tomatoes will keep chilled in an airtight container for up to two days (see tip). Add all the dressing ingredients and a pinch of salt to the tomato juices. Whisk to combine, then taste and adjust the seasoning, if needed.
step 4
Combine the tomatoes, cucumber, red onion, chicken, basil and crumpet croutons in a large bowl. Pour over the dressing and toss well. Let stand for 5 mins before serving so the croutons can soak up some of the dressing. The dressing will keep chilled in an airtight container for up to four days.
