Vegan panzanella salad

Panzanella is a popular Tuscan salad starring stale or dry bread drenched in a classic vinaigrette dressing. This version features colourful pomegranate and a sprinkle of hemp seeds, making it extra nutrient-dense and delicious.

SERVES 2-4

INGREDIENTS

• Half a load of stale sourdough bread (250g)
• 2 punnets of cherry tomatoes (500g)
• 1 small red onion, finely diced
• ½ pomegranate, arils only
• ½ cup help seeds
• Bunch fresh basil, leaves only

Dressing

• 1/3 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tsp Dijon mustard
• Salt and freshly ground pepper, to taste

METHOD

1. Cut the bread into cubes and spread out on a baking tray. Allow to go stale for 30 minutes, or overnight.
2. Wash and halve the tomatoes. Finely slice the onion.
3. Remove the pomegranate arils, discarding any pith or discoloured arils.
4. Combine all the dressing ingredients in a small jug, then blend with a stick blender. This will give you a much smoother, more emulsified dressing, but you can simply use a whisk if you prefer.
5. Combine the stale bread and dressing in a large bowl. Massage the dressing into the bread with your hands, taking the time to ensure the bread soaks up all that flavour.
6. Add in the rest of the salad ingredients, tossing to combine. Serve immediately, or within a few hours (this salad won’t keep overnight).

Recipe by Jade Woodd.