Shallot, Cucumber and Tomato Panzanella Recipe

Bursting with colour and flavour, this makes a great light meal or side dish

Serves

Preparation time:

15 minutes

Cooking time:

5-7 minutes

Ingredients:

Half a cucumber

2 Romano peppers

12 cherry tomatoes

6 Echalion (banana) shallots

2 slices of ciabatta/ focaccia

2 cloves of garlic, peeled

2 tbsp red wine vinegar

100ml good olive oil

8 basil leaves

Method:

1. Peel the cucumber, cut in half lengthways and remove the seeds with a teaspoon. Cut into bite-sized chunks about 1cm square. Cut the peppers into the same sized pieces as the cucumber. Cut the cherry tomatoes in half.

2. Cut the shallots in half-length ways, remove the ‘leaves’ of the shallot, then cut into bite-sized pieces of about 1cm square.

3. Cut the bread into bite-sized pieces, place on an oven tray with a little olive oil and season with salt and pepper then bake at 200°C for five to seven minutes or until just toasted, then remove.

4. Slice the peeled garlic very, very thinly, place into a bowl and add the vinegar and oil.

5. Place all of the ingredients into a mixing bowl and mix together well. Check the seasoning and adjust if necessary. Add some finely shredded basil. Then place into a serving dish.

Recipe devised by Chef Paul Collins. Visit www.UKshallot.com

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