Fish, tomato and feta panzanella

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 1

Time to make: 15 mins

Ingredients

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2 slices dense grainy bread, toasted

1 portion Chunky Med salad

1 portion Tasty tomato vinaigrette

120g cooked white fish

1 tablespoon crumbled feta cheese

handful fresh basil

Instructions

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1 Cut or tear bread in pieces to make croutons. Combine bread, Chunky Med salad and Tasty tomato vinaigrette in a bowl and mix well to combine. Add fish and toss lightly.

2 Serve salad topped with fish, feta and basil.

Variations

Make it gluten free: Use gluten-free bread.

Click here for other examples of delicious salads made using our mix and match formula. Multiply quantities by as many people as you have to feed!

Nutrition Info (per serve)

Calories 574 cal

Kilojoules 2400 kJ

Protein 47 g

Total fat 23 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 18 g

Dietary fibre 14 g

Sodium 680 mg

Calcium 220 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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