Panzanella salad, a Tuscan bread and tomato salad, with baked swordfish is great to rev up how we typically consume our greens.
- 1 red capsicum, seeded, chopped
- 1 yellow capsicum, seeded, chopped
- 2 cups broccoli florets
- 1 red onion, thin wedges
- 250 g punnet cherry tomatoes
- ¼ cup olive oil
- 100 g green beans, trimmed, blanched
- 4 x 150 g swordfish steaks (you can also use tuna or halibut)
- 4 slices sourdough bread
- 1 clove garlic, halved
- ½ cup torn basil leaves
- 1 tbsp baby capers
- 1 tbsp balsamic vinegar
Preheat oven to hot, 200 C. Line 2 oven trays with baking paper.
In a large bowl, toss capsicums, broccoli, onion and tomatoes with 2 tbsps oil. Season to taste.
Spread vegetables in a single layer on 1 tray. Bake 20-25 mins until starting to soften. Add beans and bake a further 5 mins. Remove from oven. Cover and keep warm.
Meanwhile, place fish on second tray. Spray with olive oil. Bake 8-10 mins until just cooked.
Preheat a char grill on high. Rub bread with cut side of garlic and spray with olive oil. Char-grill bread 1-2 mins, each side, until crispy. Transfer to a plate. Cool, then tear into chunks.
In a bowl, combine vegetables, torn bread, basil leaves, capers, vinegar and remaining oil, tossing gently. Serve swordfish with the panzanella salad.
TIP: Panzanella salad is a great way to use up a stale loaf.
Photo: James Moffatt