Broad bean, pea & roast squash panzanella with capers

Name: Broad bean, pea & roast squash panzanella with capers
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 800 g butternut squash, cubed; 4 tbsp olive oil; 250 g sourdough bread, cut into large cubes; 3 tbsp nonpareille capers, rinsed and drained; 200 g podded baby broad beans; 200 g podded peas; 5 tbsp extra virgin olive oil; 1 garlic clove, crushed; 3 tbsp red wine vinegar; 2 x 25g packs basil, leaves shredded

This popular summer salad, full of peas and broad beans, is perfect for alfresco lunches.

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Vegetarian

Serves6
CourseMain meal
Prepare30 mins
Cook55 mins
Total time1 hr 25 mins
Plusmacerating

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800g butternut squash, cubed
4 tbsp olive oil
250g sourdough bread, cut into large cubes
3 tbsp nonpareille capers, rinsed and drained
200g podded baby broad beans
200g podded peas
5 tbsp extra virgin olive oil
1 garlic clove, crushed
3 tbsp red wine vinegar
2 x 25g packs basil, leaves shredded

Preheat the oven to 200°C, gas mark 6. Toss the butternut squash with 2 tbsp olive oil. Season and roast for 35-40 minutes, stirring halfway, until soft and well-coloured. Set aside to cool.
Reduce the oven temperature to 180°C, gas mark 4. Toss the sourdough cubes with the capers and the remaining 2 tbsp olive oil. Season and roast for about 15 minutes, turning at least once, until golden.
Meanwhile, blanch the broad beans and peas in plenty of boiling, salted water for 3-4 minutes. Tip into a colander and refresh under cool water; drain well. Slip any larger broad beans out of their skins and set aside with the peas. Mix the extra virgin olive oil, garlic and vinegar to make a dressing; season and set aside.
At least 30 minutes (or up to 4 hours) before eating, combine the roast squash, toasted bread and dressing in a large bowl, making sure the bread is thoroughly coated. Toss the broad beans, peas and shredded basil through 10 minutes before serving.

Typical values per serving when made using specific products in recipe