Building a business and having a baby is such a roller coaster ride that I haven't had any time to write recipes. As both baby and business are becoming more independent, I’ve been cooking a lot lately as a way to slow down and take care of my health. We’re starting a new series called ‘Home Cooking’ where we share simple, healthy recipes with you. This panzanella uses Nordic Seed, which is my favourite bread, but you can use any bread of your choice.
Ingredients
200g Nordic Seed or any bread of your choice
200g mix of tomatoes (red, yellow, blood, heritage)
½ red onion
1 ripe avocado
½ cucumber
1 heaped tablespoon capers
Handful of basil leaves
Dressing
1 garlic clove, crushed
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and black pepper
Method
Preheat the oven to 180C. Start by removing the crusts of your bread, chop into bite-sized cubes and bake in the oven for 10-15 minutes.
While the bread is baking, chop the tomatoes into halves if using cherry tomatoes, or into bite-sized cubes if using bigger tomatoes. Slice the onion thinly. Peel the avocado and chop that as well into cubes. Finally chop the cucumber.
By now your bread should be ready. Take out of the oven and set aside to cool down. When it’s cooled, toss into a mixing bowl, together with all the other chopped ingredients, the capers and the basil.
In a small bowl, whisk all the ingredients for the dressing. Then pour it over the salad and mix nicely. Adjust the salt and pepper to your taste.
Serve immediately.
