Vegan panzanella with borlotti beans, cucumber and red onion

Ingredients

For 1 serving

• Whole wheat bread60 g
• Cooked borlotti beans120 g
• Tomatoes2
• Cucumber0.5
• Red onion0.3
• Extra virgin olive oil10 g
• Red wine vinegar1 tablespoon
• Basilto taste
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Cut the wholemeal bread into pieces of about 3 cm and soak it for 5 minutes in cold water with the vinegar, until soft; squeeze it out well and crumble it into a large bowl.
2. Wash the tomatoes and cucumber and cut them into roughly 1.5 cm dice; thinly slice the red onion. Drain the borlotti beans and rinse them under running water.
3. Add the tomatoes, cucumber, onion and beans to the bread; dress with the olive oil and salt and add the basil torn by hand.
4. Toss and leave to rest for 10 minutes before serving, so the bread soaks up the tomato juices.