TURKEY PAN­ZANELLA

Super Food Ideas - - MAINS NO COOK -

SERVES 4 PREP 20 MIN­UTES (PLUS 10 MIN­UTES STAND­ING)

7 vine-ripened toma­toes 2 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons red wine vine­gar 1 gar­lic clove, crushed 1 yel­low cap­sicum, thinly sliced 1 Le­banese cu­cum­ber, peeled into rib­bons ½ red onion, thinly sliced into rings 250g sour­dough bread, cut into 4cm pieces ½ cup fresh basil leaves, torn, plus ex­tra leaves to serve 300g sliced leftover cooked turkey breast, skin re­moved (see notes)

1 Cut three toma­toes in half hor­i­zon­tally. Coarsely grate the cut side of each tomato half into a large bowl. Dis­card skins. Add oil, vine­gar and gar­lic. Stir to com­bine. Sea­son well with salt and pep­per. Thickly slice re­main­ing toma­toes. 2 Add sliced tomato, cap­sicum, cu­cum­ber, onion, bread and basil to grated tomato. Toss gen­tly to com­bine. Stand for 10 min­utes to al­low bread to ab­sorb the dress­ing. Ar­range tomato mix­ture and turkey on a serv­ing plat­ter. Sprin­kle with ex­tra basil leaves. Serve. NU­TRI­TION: (per serve) 1743kj; 13.8g fat; 2.4g sat fat; 31.9g pro­tein; 36.7g carbs; 6.5g fi­bre; 49mg chol; 574mg sodium.

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