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Panzanella recipe large

Panzanella

300g tomatoes

4 slices Burgen Soya & Linseed Bread

16 olives, stoned

3 tsp capers

½ red onion, finely sliced

300g red and yellow cherry tomatoes, halved

150g soy beans

1 tbsp red wine vinegar

2 tbsp olive oil

  1. Place the tomatoes in a sieve over a bowl, using the back of a spoon, squash them well to release all the juice into the bowl.
  2. Roughly break up the bread and put into the tomato juice and leave to stand for 15 minutes before transferring to a serving dish.
  3. Scatter the remaining ingredients over the bread, drizzling over the red wine vinegar and olive oil at the end to serve.
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