

RECIPE OF THE MONTH | August 2022
Panzanella
Serves: 2 | Preparation: 15 – 20 minutes | Cook Time: 5 minutes

Ingredients
250g heritage tomatoes (wedged)
Stale Ty Melin Sourdough
(2 slices, hand torn)
1 Red onion (finely chopped)
½ Cucumber (chopped)
2 tbsp Capers
100g Calamata Olives (pitted)
100g Gooseberries, Strawberries (sliced) and Whole Raspberries
3 tbsp Forage Rapeseed Oil (Lemon Flavour)
1 clove of garlic (finely chopped)
3 sprigs of Thyme
Bunch of Basil Leaves (ripped)
For the dressing:
600g over ripe tomatoes
Method
1. Pre heat oven to 180c.
2. Tear bread into large chunks, drizzle with Forage rapeseed oil and add garlic and thyme leaves. Bake for 5 -6 minutes until crisp and golden brown.
3. For the dressing: Using the ripe (almost over) tomatoes, crush and squish in your hands into a sieve set over a bowl to catch the liquid. Use the back of a wooden spoon to extract as much liquid as possible. Discard seeds and skin.
4. In a bowl, combine the tomato wedges, cucumber, olives, red onion, capers, berries and basil. Season to taste. Toss together and set aside for 15 minutes.
5. To serve, pour the dressing into the base of a bowl and add the tomato mix. Stir through the crisp sourdough. Garnish with basil.