Kumato Panzanella

Great for summer entertaining.
 
recipe, salad, vegetables
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Recipe from: 26 October 2015
Preparation time: 15 min
Cooking time: 10 min
 
 

Ingredients

 
  • 1
    garlic clove, crushed
  • 1
    tsp
    salt
  • 4
    Tbs
    olive oil
  • 3
    slices of day old ciabatta cut into chunks
  • 12
    kumato tomatoes
  • 1
    red onion, finely sliced
  • 20
    black olives
  • 30
    g
    punnet fresh basil leaves
  • 4
    Tbs
    olive oil
  • 4
    Tbs
    lemon juice
Servings: Change Serving
 
 

Method

 

Preheat the grill.

Mix the garlic, salt and olive oil together.

Toss the croutons with the garlic oil and place onto a baking tray, grill until crisp and golden.

Slice the tomatoes and place in a large bowl, add the onion, olives, basil and warm garlic croutons.

Whisk the remaining olive oil and lemon juice together and drizzle over the salad.

Recipe reprinted with permission of Source Food.

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Read more on: recipe  |  vegetables  |  salad
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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