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    Late-summer panzanella

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes

    Serves: 4


    1 echalion shallot, finely sliced
    1½ tbsp red wine vinegar
    2 corn on the cobs
    3½ tbsp olive oil
    2 heads red chicory, halved lengthways
    200g day-old bread, torn into chunks
    400g cherry tomatoes
    50g blanched hazelnuts, toasted and roughly chopped
    50g pecorino, coarsely grated
    ½ x 25g pack basil, leaves picked
    3 tbsp extra virgin olive oil


    1. Preheat the oven to 220˚C, gas mark 7, put a roasting tin in the oven to warm up and heat a griddle pan over a medium-high heat. Toss together the shallot and vinegar in a large bowl; season and set aside. Rub the sweetcorn with ½ tbsp olive oil, season and char all over for about 15-20 minutes. Set aside to cool a little, then slice off the kernels and add to the bowl with the shallot and vinegar.

    2. Meanwhile, add 1 tbsp olive oil to the hot roasting tin, then carefully add the chicory, cut-side down. Season and put in the oven for 10 minutes. Put the torn bread in another roasting tin, drizzle with the remaining 2 tbsp olive oil and season. Halve the tomatoes and add, cut-side up, to the chicory, then return to the oven for a further 10 minutes, until the tomatoes have softened and the chicory is tender and charred. Put the bread in the oven at the same time, on the next shelf down, and cook for 10 minutes, until golden, then set aside.

    3. Halve the chicory lengthways again and tip, with the tomatoes, into the corn and shallot mixture. Add the hazelnuts and pecorino, tear over the basil leaves and drizzle with the extra virgin olive oil, then toss everything together. When you are ready to serve, toss through the bread and divide between 4 plates or shallow bowls.

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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue


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