Spring Panzanella

Spring Panzanella


5 mins 


15 mins 


As seen on Channel 4's Cook Clever Waste Less. Did you know that 24 million slices of bread are thrown away in the UK, every day! This recipe for a crunchy panzanella salad is the perfect way to use up your leftover stale bread.


  • 200 g stale bread
  • 1 clove of garlic
  • 100 g frozen peas
  • 100 g frozen broad beans
  • 2 spring onions sliced diagonally
  • 1 lemon zested & juiced
  • 2 tbsp capers
  • small bunch of basil
  • olive oil

  1. Amount per Serving
Title Amount per Serving
Energy 755.98 kcal
Protein 32.43 g
Sugar 20.1 g
Fibre 18.09 g
Fat 8.37 g
Saturated fat 1.67 g


  1. Tear the bread into chunks. Season and dress liberally in olive oil. Bake in a 180°C oven for around 15 minutes until lightly toasted. Grate over the garlic and toss to combine.

  2. Bring a large pan of water to the boil and blanch the peas and broad beans for a minute, then cool down by running under cold water. This will keep their vivid colour and flavour.

  3. Roughly chop the capers and add to a mixing bowl. Add a good few glugs of olive oil along with the lemon zest, juice and spring onions. Tear in the basil and add the bread, beans and peas.

  4. Toss everything together, squeezing the bread so that it soaks up all the lovely fresh flavours.

  5. Serve with an extra grating of lemon zest, more torn basil and olive oil.