Panzanella Hemp Salad
A NUTRITIOUS TWIST ON AN ITALIAN PANZANELLA SALAD
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A NUTRITIOUS TWIST ON AN ITALIAN PANZANELLA SALAD |
Panzanella Salad
INGREDIENTS - serves 4-6
1/2 loaf sourdough or ciabatta bread
3 tablespoons hemp hearts
Extra virgin olive oil
800g mixed tomatoes (see notes)
1/2 red onion
1/2 medium cucumber
1/2 cup Basil leaves
Extra hemp hearts to sprinkle
Dressing:
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon
1/2 clove garlic crushed
Pinch of salt
Pepper
NOTES: the hero of the salad is the tomatoes. Choose juicy ripe tomatoes. A mix of different types, colours and types is great. Cherry tomatoes can be used as well just cut them in half.
METHOD:
Preheat oven to 180C. Line a tray with baking paper.
Tear bread into small rough chunks and place on the tray. Drizzle with extra virgin olive oil, sprinkle with hemp hearts and a little salt. Toss to coat.
Bake until the bread has dried out and is golden.
Cut tomatoes into rough slices and sprinkle lightly with salt. Slice cucumber and very finely sliced red onion. Tear basil leaves. Add all of this to a large bowl.
Add toasted bread to the bowl.
Mix dressing by whisking all ingredients together. Pour dressing over salad and toss to combine.
Top with torn bocconcini and a sprinkle of extra hemp hearts.
Recipe by @lizthedietitian