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Vegan Panzanella Salad Recipe
8
2 hours
Ingredients
Bread Salad
- 300g of stale bread, cut into brunoise
- 300g of tomatoes, cut into brunoise
- 50g of carrots, cut into brunoise
- 50g of celery, green, cut into brunoise
- 50g of radishes, cut into brunoise
- 50g of white wine vinegar
- 30g of extra virgin olive oil
- 20g of sugar
- salt, as needed
Chickpea pâté flavoured with wasabi
- 200g of dried chickpeas
- 300g of cauliflower florets
- 20g of extra virgin olive oil
- 10g of wasabi paste
- salt, as needed
Almond mayonnaise with saffron
- 200g of almond milk, neutral, purchased or self-produced
- 8g of salt
- 23g of lemon juice, or yuzu juice
- 1 pinch of powdered saffron
- 350g of sunflower oil, cold pressed
Raspberry sauce
- 30g of sugar
- 60g of white wine vinegar
- 200g of raspberries, fresh or frozen
Cucumber sauce
- 500g of cucumber
- 8g of cornflour
- salt
Method
1
Begin by soaking the chickpeas in water the night before
- 200g of dried chickpeas
2
Preheat the oven to 100°C
3
Spread the breadcrumbs out on a baking tray and dry out in the oven for 1 hour, or until crispy
- 300g of stale bread, cut into brunoise
4
Place the bread cubes, tomatoes and vegetables into a bowl and add the vinegar, oil and sugar. Mix well and season to taste. Leave to stand for 30 minutes
- 300g of tomatoes, cut into brunoise
- 50g of carrots, cut into brunoise
- 50g of celery, green, cut into brunoise
- 50g of radishes, cut into brunoise
- 50g of white wine vinegar
- 30g of extra virgin olive oil
- 20g of sugar
- salt, as needed
5
For the chickpea pâté, rinse and wash the chickpeas, then boil them in a pressure cooker for 20 minutes until cooked through. Leave to drain in a colander
6
Meanwhile, bring a large pan of salted water to the boil, add the cauliflower and boil for 8 minutes. Tip into a colander and leave to drain
- 300g of cauliflower florets
7
In a food processor, blend the chickpeas and cauliflower until you obtain a thick paste, then add the extra virgin olive oil, salt and wasabi
- 20g of extra virgin olive oil
- 10g of wasabi paste
- salt, as needed
8
For the almond mayonnaise, place the almond milk, salt, lemon or yuzu juice and saffron in a bowl. Emulsify the ingredients with a hand blender, slowly adding the oil until you have a thick and creamy mayonnaise. Season with more salt if needed and check the acidity
- 200g of almond milk, neutral, purchased or self-produced
- 23g of lemon juice, or yuzu juice
- 8g of salt
- 1 pinch of powdered saffron
- 350g of sunflower oil, cold pressed
9
For the raspberry sauce, boil the sugar in a saucepan with a splash of water until it reaches 121°C on a sugar thermometer. Add the vinegar and simmer until it reduces to half its volume
- 30g of sugar
- 60g of white wine vinegar
10
Add the raspberries and cook for 5 minutes on a low heat until you have a brightly coloured sauce. Blitz until smooth with a hand blender, pass the liquid through a sieve and allow to cool
- 200g of raspberries, fresh or frozen
11
Pass the cucumbers through a juicer, add the juice to saucepan and bring to the boil. Mix the cornflour with a little water and whisk into the boiling cucumber juice until it thickens. Season with salt, remove from the heat and cool over a bowl of iced water
- 500g of cucumber
- 8g of cornflour
- salt
12
To plate, take a spoonful of the chickpea pâté and roll to create small balls. Shape the bread salad around the outside of the pâté to make nice, neat spheres
13
Place a teaspoon of mayonnaise in the centre of each plate, followed by a teaspoon of raspberry sauce and a teaspoon of cucumber sauce on top
14
With the bottom of a glass vigorously bang on the three sauces making a coloured ‘splash’ design. Remove the glass and place the ball of panzanella in the centre of the splash. Each plate will be slightly different
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