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Panzanella with sautéed potatoes and chickpeas

A home-style Panzanella with sautéed potatoes and chickpeas made with Olive Oil and Stale Good Quality White Bread Torn Into. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 3 slice
• 2 tbsp

Method (preview)

1. 1

   For the panzanella, heat the oil in a pan and fry the bread pieces for 2-3 minutes until golden-brown.

2. 2

   Season well with salt and freshly ground black pepper, then add the potatoes, chickpeas and mushrooms together, stirring well to combine.

3. 3

   Transfer to the oven to cook for another 4-5 minutes, or until the potatoes are tender.

4. 4

   For the dressing, whisk the passata and olive oil together and drizzle over the panzanella. Toss to coat evenly, then serve.