Peach Panzanella Salad

Ingredients

Croutons:

1 Tbsp Fennel Seeds

250g Bread, torn

2 Tbsp Olive oil

Salt

Salad:

4 – 6 Peaches

Olive Oil

200g Watercress or Rocket

1 small bunch Flat Leaf Parsley

1 small bunch Basil

2 or 3 Burrata Cheese

Salt & Pepper

Dressing:

4 Tbsp Olive oil

Juice of 1-2 lemons

Salt & Pepper

Shop Fresco Marketplace for your fresh ingredients and K’pane Artisan Bakery or Baker’s Delight for choice of bread.

Method

1. Toss torn bread with olive oil, salt and Fennel Seeds and roast in oven at 180° Whisk up ingredients to make dressing.
2. Heat a griddle pan over a high heat. Slice each peach in half and remove the stone, then cut the halves into wedges. Brush with a little oil, add to the hot pan and griddle for 2-3 minutes on each side. Transfer to a large mixing bowl. Add the croutons along with the watercress or rocket. Pull the herb leaves from stems and add most of them to the bowl. Add half of the dressing, then toss, taste and season with salt and pepper.
3. Transfer to a platter. Snuggle the burratas into the salad. Drizzle with the remaining dressing. Top with the remaining herb leaves and a big pinch of salt and crack of black pepper.

CREDIT: SALADS ARE MORE THAN LEAVES – BY ELENA SILCOCK

BUY THE BOOK AT LILY & SAPPHIRE, COFFS CENTRAL