Butter bean and crumpet panzanella
Prep time: 20 minsTotal time: 
Butter bean and crumpet panzanella
Crumpets are a great vehicle for soaking up the sweet juices from ripe tomatoes in this twist on the classic Italian salad. Swap the anchovies for a spoonful of capers to make it vegetarian
Prep time: 20 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 2 crumpets
- 2½ tbsp olive oil
- 400g mixed tomatoes
- 1 tbsp red wine vinegar
- ½ tsp dijon mustard
- 1 small garlic clove, finely crushed
- 3 anchovies, drained and finely chopped
- 1 x 215g tin butter beans, drained and rinsed
- ½ x 30g pack basil, leaves picked
Step by step
-
Preheat the oven to 180°C, fan 160°C, gas 4. Cut the crumpets into roughly 2cm chunks, spread out on a baking tray, brush with ½ tablespoon olive oil and season with a pinch of salt. Bake for 15 minutes until light golden and crispy. (Alternatively, air fry at 170°C for 6-8 minutes). Set aside to cool slightly.
-
Meanwhile, cut the larger tomatoes into chunks and halve or quarter the smaller tomatoes. Place in a colander, set over a large bowl, and season with two pinches of salt. Toss to coat, then leave to drain for about 15 minutes.
-
Set aside the colander of tomatoes, then whisk the remaining 2 tablespoons olive oil, the red wine vinegar, mustard, garlic, anchovies and some black pepper into any tomato juices in the bowl. Add the tomatoes, butter beans, most of the basil and the crumpet croutons. Gently stir to combine and let stand for 15 minutes, tossing occasionally, so that the crumpets absorb the dressing. Divide between bowls and top with the reserved basil to serve.
