SPICY WHITE BEAN PANZANELLA

PREP + COOK TIME 20 MINUTES SERVES 4

160g wholegrain sourdough bread cooking oil spray

1 medium lemon (140g)

2 x 400g cans cannellini beans,

drained, rinsed

250g heirloom cherry tomatoes,

halved

2 lebanese cucumbers (260g), chopped 1 small red onion (100g), sliced thinly ½ cup (60g) pitted sicilian olives,

halved

1 fresh long red chilli, sliced thinly 1 cup loosely packed fresh basil

leaves, torn

120g soft goat’s cheese, crumbled ¼ cup (60ml) olive oil

1/3 cup (80ml) red wine vinegar

1 clove garlic, crushed

1 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper.

2 Roughly tear bread into bite-sized pieces, place on tray; spray with cooking oil. Bake for 5 minutes or until golden and crisp.

3 Using a zester, remove rind from lemon in long, thin strips.

4 Place bread in a large bowl with rind, beans, tomato, cucumber, onion, olives, chilli, basil and half the cheese; toss gently to combine.

5 Combine oil, vinegar and garlic in a small bowl; season to taste.

Spoon dressing over salad; top with remaining cheese. Serve immediately.