Occasionally when something catches my attention it sticks in my head and I begin to see it, or reference to it, everywhere I look. Its the human condition, I think.
This time its Panzanella. A few weeks ago I ordered a badly executed version at a work lunch, later I saw a recipe on the Italian episode of SBS’s Food Safari, then I read this and this. So today when I had to use up some (slightly undercooked) homemade bread, Panzanella was the first thing to come to mind.
I pictured a smoother, more homely Autumnal salad then the traditional tomato and basil version. A subtle very moreish salad was the outcome, nutty with the chunks of croutons soaking up the lemony tahini dressing, creamy lightly fried zucchini pieces and sharp rocket, with a kiss of good olive oil and a touch of fresh chilli. A very fitting light lunch for a beautful, relaxed and sunny Autumn Sunday.
Autumn Panzanella
1/2 loaf bread (sourdough would be lovely, but I used homemade country white)
1 1/2 Tablespoon Tahini
juice of 1 lemon
olive oil
2 zucchini
1/2 spanish onion
1/2 red chilli
2 cloves garlic
handful of rocket
Cube the bread, spread evenly onto baking tray and dry in a warm oven until crunchy.
Slice the zucchini’s and fry til lightly browned in a little olive oil. Remove from pan and add sliced onion and cook lightly. When onion is almost done, add sliced chilli and garlic. Cook for a minute then mix with cooked zucchini in a bowl.
For Dressing:
Mix tahini with olive oil and lemon juice. This dressing will inevitable emulsify so loosen with some water as we want a runny dressing for the croutons to soak up.
Add croutons to vegetables, pour dressing over and mix well. Add rocket and season with sea salt and pepper, mix lightly to dress the leaves evenly.
Serve and eat immediately.
