4 portions. Approximate cost: £3.80, 

Skill level: Easy, 

Total cooking time: 20 minutes, 

  • Prep time:  10  to 15 minutes, 
  • Cooking time: 5 minutes, 

Equipment used: 1 large mixing bowl (suitable for presenting in the middle of the table)

Original recipe: (Jamie Oliver’s) Panzanella (Tuscan tomato & bread salad)

 

Featured  in Jamie’s 30 minute meals book under the title of “Tuscan tomato salad”, this is a great side dish to have with almost anything, but I think it works best with BBQ’d meats (although Jamie serves his with a cheese laden vegetable lasagne).

Even if you’re not a fan of anchovies (or if you haven’t yet cooked with them and are fearful), I’d recommend testing them out here – you won’t actually taste any fishiness. Instead these mini fillets will almost melt into the tomato juices adding a certain saltiness that makes the tomatoes taste all the sweeter. If you’re still unsure, add half of the listed amount (or even just add one) and see how you fare.

 

To prepare:

For the croutons:

Tear /cut half a loaf of ciabatta into bitesize chunks and throw into a large mixing bowl. Drizzle with a good quality olive oil (ideally you’d have a bog standard olive oil for everyday cooking and a more premium variety for salads and drizzling over prepared dishes.

Remove the leaves from 2 stalks of fresh rosemary, finely chop and add to the bowl. Add to this half a teaspoon of fennel seeds and a sprinkling of salt and pepper. Give the bread mixture a good shake to get it evenly coated, before tipping into a roasting tray. (Keep hold of the bowl). Pop into a pre-heated oven for roughly 5 minutes or so, giving a shake midway through.  Once toasted, remove from the oven and leave to cool.

To assemble:

To the now empty mixing bowl, add the following; 6 tomatoes, rougfhly chopped, half a jarof roasted red peppers, cut into slices, 4 or 5 chopped anchovies, half a clove of garlic, finely chopped, 2 teaspoons of capers (you can leave these whole or chop as well) and a big handful of chopped basil leaves.

Add a splash of red wine vinegar, more of the good olive oil and salt and pepper before giving everything a good mix. Tip in the now cooled croutons, not forgetting the loose fennel seeds and rosemary. If serving right away, give the lot a good mix to allow the tomato juices to soften the bread. If serving later you can leave the bread on top, or mix in half now and half before serving so that you have a mixture of slightly soggy and very crispy croutons.

If you fancy, grate over parmesan to serve.

 

Ingredients:

  • 1/2 ciabatta loaf or 2 small rolls (80p)
  • 1/2 teaspoon of fennel seeds
  • 2 stalks of fresh rosemary
  • 2 + teaspoons of capers
  • half a garlic clove, finely chopped
  • 1/2 a 30g tin of anchovies
  • 3 stalks worth of fresh basil leaves, roughly half of a small packet (50p)
  • 1/2 a jar of roasted red peppers (£1.50 per jar)
  • 6 tomatoes (£1)
  • grated parmesan to serve (optional)

 

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