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shelford deli recipes

2. PANZANELLA - Copy.jpg



·         6 thick slices of old bread, cut into 2cm cubes

·         Olive oil, plenty needed to soak bread, this will also be part of the dressing.

·         2 cloves of garlic, diced finely.



·         4 peppers, cut into 8, tossed in oil and seasalt and roasted in a tray in the oven until soft and velvety,              then chopped up.

·         8 ripe coeur de boeuf tomatoes cut into small chunks (1/8ths or smaller)

·         I clove of garlic chopped very finely, then a 1/2 tsp of salt poured over the top and mashed again

·         1 red onion sliced very finely

·         1 tablespoon of capers

·         1 bunch of frresh basil

·         15 black olives

·         1 or 2 handfuls of rocket leaves

·         5 tablespoons of white wine vinegar (more or less to your taste)

·         100g Fresh Salad Leaves

·         Extra virgin olive oil to finish


Toss breadcubes and garlic in olive oil. Cook at 180’C until really crisp and golden then set aside to cool.

Mix in onion & salted garlic and leave for 20 mins

Add in tomatoes, capers, olives and half the basil. Toss and set aside for an hour.

Mix in chopped peppers and vinegar.

Add in cooled bread cubes and basil (keep a few sprigs for garnish) and let sit for a few minutes. Check seasoning.

Finally layer salad leaves, rocket & Panzanella into serving bowl. Drizzle with extra virgin olive oil to serve.

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