7 Star Spinach and Ricotta Cannelloni with Panzanella

7 Star Spinach and Ricotta Cannelloni with Panzanella

Serves 10 
Ingredients

1 x 2.1kg 7 Star Spinach and Ricotta Cannelloni 

250ml light olive oil 

250g stale ciabatta bread, torn 

650g mixed tomatoes, chopped 

60g baby capers, rinsed and drained 

1 small red onion, finely sliced 

350g jar charred sliced capsicum, drained 

2 Lebanese cucumbers, diced 

Basil leaves, to garnish  

 

DRESSING 

60ml red wine vinegar 

60ml light olive oil 

10 anchovy fillets, minced 

1 clove garlic, crushed 

Sea salt and freshly cracked black pepper 

Instructions

Heat olive oil in a large frypan over medium heat.  Add torn ciabatta and fry until golden.  Drain on paper towel.  

Combine all other ingredients in a bowl.  Whisk together dressing ingredients and drizzle over the salad.  Garnish with fried bread and basil leaves and serve with Spinach and Ricotta Cannelloni. 

Descriptions

7 Star Spinach and Ricotta Cannelloni with Panzanella 

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