by Dame Jen Greenhalgh
Inspired by her recent volunteer shift at the Community Fridge run by the Oasis Hub in Waterloo, Dame Jen Greenhalgh shares her recipe for tomato and sumac Panzanella – a twist on the classic summer dish which rescues some of the food we may have forgotten in our fridges. Ripe tomatoes and stale bread are given a fresh lease of life in a dish that is ready in no time.
Ingredients
400g old bread (ie: sourdough or focaccia) cut into 3-4cm pieces
Salt and pepper
1 cucumber, cut into 2-3 cm dice or slices depending on how you like it, I like to halve and remove seeds
12 tomatoes, cut into wedges
1 large red onion, thinly sliced
1 jar of roasted red peppers, sliced
1 bunch coriander, roughly chopped
4 tsp sumac
Grated zest and juice of 1 big lemon
2 cloves garlic crushed
50ml red or white wine vinegar
80ml good olive oil
Method
Take half the olive oil and drizzle all over the bread – season the bread generously with salt and mix well so all is coated in the oil, bake in a 180c oven for 10 minutes until lightly golden and a little crispy, remove and cool.
Meanwhile whisk the olive oil, vinegar, lemon juice and zest, garlic, and sumac together well in a bowl.
Mix the dressing with all the chopped vegetables and herbs and allow to marinade for at least 1 hour, add the bread just before serving.
Variations
You could add 30-40g of cooked chicken per portion to create a main course salad.
Coriander could be changed up for basil. If using basil, add at service time with the bread.