Summer Panzanella
The satisfying clash of textures and abundance of flavours make this panzanella a lovely meal to dive into for lunch or dinner.
Featuring crispy sourdough croutons, seasonal cavolo nero, pan fried eggs, creamy feta and pickled veg, it’s a party on a plate that’s elevated with a subtle kick of heat from our Mellow Yellow Chilli Oil.
Give it a try using our recipe below or create your own punchy panzanella with whatever veggies you can find in season – either way it’ll be delicious!
Method
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1
1) Cut the sourdough bread into large, rustic breadcrumbs, then heat some Mellow Yellow cold pressed rapeseed oil in a pan and fry them until golden and crispy.
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2
2) Remove the tough centre stems from the cavolo nero and chop into smaller pieces. Lightly pan fry for a couple of minutes with some salt and pepper until softened.
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3
3) Cut the tomatoes in half and drizzle with some balsamic vinegar
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4
4) Crumble some feta cheese into a bowl and prepare your pickled veg and mint
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5
5) Fry the eggs until crispy and yolky, then remove the pan from the heat. Leave to cool for a couple of minutes, then add the cavolo nero, tomatoes, sourdough breadcrumbs, feta and pickled red onion and radish.
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6
6) Season well and drizzle over some Mellow Yellow Cold Pressed Chilli Oil. Top with the mint and place on the table in the pan to enjoy!
Ingredients
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100g Cavolo Nero
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Sourdough breadcrumbs (around 100g) from one thick slice – cut into rustic chunks
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6-8 salad or plum tomatoes
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50g feta
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Handful of pickled red onions and radishes
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2 large eggs
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Mellow Yellow Balsamic Salad Dressing for drizzling
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30g Mellow Yellow Cold Pressed Rapeseed Oil (plus extra for drizzling)
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Mellow Yellow chilli oil for drizzling
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Salt & pepper to season
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10g fresh mint leaves
