Now that the sun is out and the garden is planted I’m in the mood for some fresh deliciousness. What I find exciting about this recipe is that in a couple of months I’ll be able to pick almost all the core ingredients (apart from the bread and red onion) straight from the garden. That is really something to look forward to, but for now, thanks go to Abel and Cole for their delicious fruit and veg.
This is pretty much a panzanella – I didn’t have any stale bread so instead made croutons from some nice fresh bread and then added a couple of extra ingredients. A simple, quick and easy lunch best enjoyed outside.
1 thick cut slice bread, cut into cubes
A pinch each of chilli flakes, caraway seeds and dried oregano
1 tablespoon of olive oil
200g cherry tomatoes, halved
1/2 red onion, diced
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 tbsp soft thyme leaves
1 tbsp basil leaves, torn
A couple of handfuls lettuce
Heat a pan over a medium heat. Place the cubes of bread in a bowl and toss with the chilli flakes, caraway seeds, dried oregano and olive oil. Season with salt. When the pan is hot add the bread and cook, turning occasionally until lightly golden on all sides.
In the same bowl mix the cherry tomatoes, red onion, wine vinegar, extra virgin olive oil, thyme and basil leaves.
Finally stir in the croutons.
Divide the lettuce between two plates and top with the rest of the salad. Serve immediately.