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Anchovy recipes

White bean panzanella salad with tomato dressing, caperberries and anchovies

35 minutes

White bean panzanella salad with tomato dressing, caperberries and anchovies

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

3 red peppers, halved
1 yellow pepper, halved
¾ cup olive oil, plus extra for tossing
2 gloves garlic, crushed
½ loaf ciabatta
1 x 400g white cannellini beans, drained
8 anchovy fillets
1/3 cup caperberries
½ cup fresh basil leaves
¼ flat-leaf parsley, chopped
Sea salt
Freshly ground black pepper

For the tomato dressing

3 ripe tomatoes
2 cloves garlic crushed
¼ cup olive oil
Sea salt
Freshly ground black pepper

Method

Preheat the oven to 180°C.

Toss the peppers in the olive oil and scatter with the garlic. Transfer to a baking tray and roast for 30 minutes, or until blistered. Remove from the heat and cover with clingfilm. Leave to sweat until the skins soften and are easily peeled away. Discard the skins.

Roughly tear the ciabatta and, in a pan over a medium heat, lightly fry the pieces in the olive oil until slightly crisp and golden.

Rinse the beans and toss with the thinly sliced anchovy fillets, caperberries, basil, parsley and roasted peppers.

Toss the crusty ciabatta bits into the salad at the last minute, allowing them to soak up the juices. Season to taste. Serve with the chunky fresh-tomato dressing.
To make the tomato dressing: Roughly purée the tomatoes and garlic. Add the olive oil and season to taste.

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White bean panzanella salad with tomato dressing, caperberries and anchovies

White bean panzanella salad with tomato dressing, caperberries and anchovies

Ingredients

Method