LOCAL CHEF RYAN BROKENBROW'S RECIPE
Panzanella with Avocado
Panzanella is a Tuscan tomato and bread salad, great for using up stale bread, this one with a twist, by adding some rich and silky avocado. Perfect for a light healthy supper or an al fresco side to your BBQ.
Ingredients
- 60g x Stale Bread
- 400g x Ripe Tomatoes
- 1 x Red Onion
- 40g x Olives (without stones is better for this recipe)
- 1 x Red Pepper
- 1 x Bunch of Fresh Basil
- 1 x Lemon
- 20ml x Olive Oil
- 1 x Garlic Clove
- Seasoning
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Method
Cut or tear any stale bread you have left over into 3cm pieces, coat in 20ml olive oil and the finely chopped garlic. Bake in the oven for 15 minutes at 160C/150C Fan/Gas 3 until crispy and golden.
Whilst this is happening, char the red pepper, either on an open flame or in the oven at the same time as you bake the croutons.
Cover the Pepper in a cling film in a bowl. The sweat will help the outer layer of skin peel off.
Finely slice the red onion and pop in a bowl with half the lemon juice and a good pinch of salt and them squeeze the red onion to take out the harsh onion flavour.
Roughly chop the tomatoes in random chunky shapes.
Peel the skin of the pepper and discard the seeds, chop into strips.
Peel and slice the avocado flesh.
Assemble by mixing all the ingredients together in a bowl with the fresh basil leaves and olives.
Dress the salad with the other half of the lemon juice, 20ml olive oil and seasoning.
