Broad bean, pea & roast squash panzanella with capers
Waitrose and Partners

Broad bean, pea & roast squash panzanella with capers

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

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

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