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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Ingredients

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

Method

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.