Vegan Panzanella Salad Recipe - Great Italian Chefs

Ingredients

• 300g of stale bread, cut into brunoise
• 300g of tomatoes, cut into brunoise
• 50g of carrots, cut into brunoise
• 50g of celery, green, cut into brunoise
• 50g of radishes, cut into brunoise
• 50g of white wine vinegar
• 30g of extra virgin olive oil
• 20g of sugar
• salt, as needed
• 200g of dried chickpeas
• 300g of cauliflower florets
• 20g of extra virgin olive oil
• 10g of wasabi paste
• 200g of almond milk, neutral, purchased or self-produced
• 8g of salt
• 23g of lemon juice, or yuzu juice
• 1 pinch of powdered saffron
• 350g of sunflower oil, cold pressed
• 30g of sugar
• 60g of white wine vinegar
• 200g of raspberries, fresh or frozen
• 500g of cucumber
• 8g of cornflour
• salt