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Barbecue panzanella skewers

  • Timer Prep 20 min
    Cook 30 min
  • Chart 303.0 cal/
  • Chef hat Easy


Tear into small chunks the Sourdough bread. Choose varieties such as piccolini, and red and gold santini for the mixed cherry tomatoes. Finely chop the basil leaves.


  1. 1 Heat the oven to 200°C/180°C fan/gas 6. Soak 8 wooden skewers in water for 10 mins.
  2. 2 Thinly slice the fennel bulb lengthways, keeping the root intact so that the slices hold their shape.
  3. 3 Put in a roasting tin, drizzle with 1 tbsp of the oil, season and roast for 20 minutes, until golden.
  4. 4 Meanwhile, thread the bread and tomatoes alternately on to the wooden skewers.
  5. 5 In a bowl, mix the remaining olive oil with the basil.
  6. 6 Season and brush generously over the skewers.
  7. 7 Heat a griddle pan to hot or fire up the barbecue.
  8. 8 Cook the skewers for 2 mins each side, until the bread is golden and crisp, and the tomatoes are blistered.
  9. 9 Whisk together the dressing ingredients and toss through the roasted fennel and salad leaves.
  10. 10 Serve on a large platter and top with the skewers.
  • Average per serving
  • Calories 303.0kCal
  • Fat16.4g
  • Saturated2.4g
  • Salt0.9g
  • Carbohydrates29.6
  • Sugar4.6g
  • Protein7.0g
  • Fibre4.3g