Name: Panzanella with radish sandwiches
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 4 slice (180g) white bread, crusts removed; 20 gram butter, softened; 4 (140g) red radishes, trimmed, sliced thinly; 1 medium_piece (250g) avocado, halved, chopped coarsely; 400 gram can butter beans, rinsed, drained; 4 medium_piece (600g) tomatoes, chopped coarsely; 1 medium_piece (200g) yellow capsicum, chopped coarsely; 2 (260g) lebanese cucumbers, chopped coarsely; 1 cup fresh basil leaves, firmly packed; Tomato dressing; 1 (220g) large tomato, peeled, seeded; 1/4 cup (60ml) olive oil; 1 tablespoon white balsamic vinegar; 1/2 teaspoon caster sugar

Ingredients

4 slice (180g) white bread, crusts removed

20 gram butter, softened

4 (140g) red radishes, trimmed, sliced thinly

1 medium_piece (250g) avocado, halved, chopped coarsely

400 gram can butter beans, rinsed, drained

4 medium_piece (600g) tomatoes, chopped coarsely

1 medium_piece (200g) yellow capsicum, chopped coarsely

2 (260g) lebanese cucumbers, chopped coarsely

1 cup fresh basil leaves, firmly packed

Tomato dressing

1 (220g) large tomato, peeled, seeded

1/4 cup (60ml) olive oil

1 tablespoon white balsamic vinegar

1/2 teaspoon caster sugar

Method

Panzanella with radish sandwiches

1.Spread bread with butter, top two slices with radish, top with remaining bread. Using rolling pin, gently flatten radish sandwiches. Cut sandwiches into small squares.

2. Make tomato dressing.

3.Combine avocado and remaining ingredients with the dressing in large bowl. Divide salad among serving plates, top with radish sandwiches.

Tomato dressing

4.To peel the tomato for the dressing, cut a shallow cross in the bottom of the tomato and put it into a bowl of just-boiled water for about 1 minute. The skin should then peel away easily. Cut the peeled tomato in half, then scoop out the seeds using a teaspoon.

5.Blend or process tomato until smooth. Add remaining ingredients; pulse until combined.

Panzanella is a refreshing Tuscan summer bread salad. We’ve put our own spin on it by using little cubes of radish sandwich instead of the traditional bread pieces.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Panzanella with radish sandwiches

Tomato dressing

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