| | Barbecued peach panzanella
Barbecued peach panzanella
Barbecued peach panzanella 4.3-5 9
  • Calories: 1845 kj
  • Fat: 24g
  • Carbohydrates: 10g

How to Make:

  1. Combine the vinegar, lemon juice, mustard and 2 1/2 tbs of the oil in a jar. Season well. Shake to combine.
  2. Combine the tomatoes, onion and capsicum in a bowl. Add half the dressing. Toss to coat. Set aside for 5 minutes to develop the flavours.
  3. Meanwhile, preheat a barbecue grill or chargrill on medium-high. Combine the peach and 2 tsp oil in a bowl. Season. Cook, turning, for 4 minutes or until charred and tender. Transfer to a plate. Brush bread with the remaining oil. Cook the bread, turning, for 4 minutes or until charred. Rub with the cut side of the garlic. Coarsely tear bread.
  4. Add cheese, herbs, peach and bread to the tomato mixture. Add remaining dressing and gently toss to combine. Serve immediately.
Time for preparing:
10 min.


  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 70ml Cobram Estate Extra Virgin Olive Oil Light Flavour
  • 350g mixed baby tomatoes, halved
  • 2 truss tomatoes, coarsely chopped
  • 1 small red onion, thinly sliced
  • 1 small red capsicum, deseeded, finely chopped
  • 3 fresh peaches, quartered
  • 150g sliced ciabatta bread
  • 1 garlic clove, halved
  • 130g marinated goat's cheese, crumbled
  • 1 1/2 cups firmly packed fresh herbs (basil and mint leaves)