Peach and Basil Panzanella (Feel Good Food, Joe Wicks)

An Italian-style salad with crunchy croutons. Substitute peaches for crunchy pears to eat seasonally in Autumn or to avoid imported ingredients

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220 degrees fan

Step 2

Tear bread into bite-sized chunks and arrange in baking tray

Step 3

Drizzle with oil and a pinch of salt

Step 4

Bake for 12-15 minutes, or until golden and crisp

Step 5

In a large bowl, mix together all the dressing ingredients

Step 6

Green basil pesto; a third of the olive oil; lemon juice; salt; garlic

Step 7

Tip the toasted croutons into the bowl with the dressing

Step 8

Add the sliced peaches, rocket, tomatoes and mozzarella

Step 9

Toss everything together until coated and serve