This Italian peach panzanella is a
bread salad with peaches, tomatoes, red
onions, basil, mint, burrata, and garlicky
ciabatta for a quick summer salad.
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat
bread crumbs — 1
onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red
onion, sprouts,
ciabatta or rolls