< Back to Main Blog Posted: Aug 2024

Panzanella Salad Recipe

Now this, this is a good recipe. One to save. It’s a corker. A complete crowd pleaser. The Taylor Swift of salads. Serve it with our King Prawn Linguine … a “Love Story” waiting to happen.

Ingredients:

200g day-old ciabatta or sourdough torn into chunks
6 tbsp olive oil
2 tbsp baby capers, drained
1kg tomatoes, different sizes and colours, chopped and sliced
2 tbsp red wine vinegar
½ garlic clove, grated
1 tsp caster sugar
20g fresh basil leaves, torn
30g rocket leaves
10 tinned anchovy fillets in oil
Salt and pepper

Method:

Pre-heat the oven to 200ºC (fan) / 425ºF / gas mark 7.
Toss the torn bread into the roasting tray and drizzle over the oil, season with salt and pepper.
Pat dry the capers in kitchen roll, throw them in with the bread and bake for 20 – 25 minutes or until crisp and golden. Take them out of the oven and allow to cool.
Put the tomatoes in a large bowl. In a smaller bowl mix the remaining oil, vinegar, garlic and sugar and season. Tip over the tomatoes and toss together.
Tear in the basil leaves, add the rocket and anchovy fillets. Mix it all up. Add the croutons and capers, then lightly toss.
Serve up and enjoy.

Explore the rest of our blog...

Cheats Guide to Grub in the Garden...

The heat is on! Warmer weather is finally upon us, so it’s time to dust off the deckchairs and get into the garden.

Halloumi Coleslaw Recipe

We’re saying it very quietly, so we don’t jinx it … but it feels like it’s getting a bit warmer. Cue barbeque!

Three ways with our Side of Scottish Salmon

Our Side of Scottish Salmon is a delicious and brilliant thing, more versatile than a Swiss Army knife. We’ve used it in a few different recipes recently that we wanted to share.