Rhubarb Panzanella

This panzanella is a summery delight of a salad. Tart rhubarb, leafy greens, refreshing cucumber, crunchy radishes and sweet tomatoes are all topped off with crusty chunks of bread and a delicious balsamic dressing.

Ingredients: 50g rhubarb (1 stick), 1 baby cucumber, 50g radishes, 120g cherry tomatoes, 50g yellow cherry tomatoes, bunch of rocket, handful of spinach, 2 stems of mint.

From the larder: 2 slices of bread, 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp honey, salt, pepper, (optional: 3 pieces of cooked bacon).

 Instructions:

  • Preheat oven to 180 degrees C. Roughly tear the bread into approx 3cm pieces. Lay on a baking tray and place in the oven to dry out and crisp up for about 15-20 minutes.
  • Wash the rocket and spinach and place in a salad bowl.
  • Quarter the cucumber lengthways and then slice the quarters into chunks. Halve the cherry tomatoes, slice the radishes and chop the mint leaves. Add all to the salad bowl.chopped tomatoes and rhubarb overheadchopped veg angle 1600px
  • Slice the rhubarb very thinly (approximately .5cm or thinner) and add to the salad bowl.
  • In a small bowl, whisk together the olive oil, vinegar, honey and a pinch of salt and pepper. Taste and adjust proportions as desired.ingredients in salad bowl 1600px
  • Pour the salad dressing over the salad and toss to dress well.
  • Add the bread into the salad and briefly toss. If using bacon, chop into small pieces and add to the salad.
  • Serve the panzanella in bowls and enjoy.salad, no hands 1600px

Rainbow Tabouleh

Serves 2

Ingredients: 100g red cherry tomatoes, a few stems of small curly parsley, a few stems of flat parsley, 2-3 stems of mint, 1 romero pepper, 1 carrot, 1 baby cucumber.

From the Larder: 100g couscous, 5 tbsp oil, 1 tbsp lemon juice, 200g halloumi, pinch of salt and pepper, (optional lamb or grilled chicken).

Instructions:

  • Gather all the veg and herbs. Quarter the tomatoes, chop the pepper into 1cm squares, grate or finely chop the carrot. Quarter the cucumber lengthways and slice it. Finely chop the mint and parsley.chopped herbschopped veg
  • Place all in a salad bowl.
  • Whisk olive oil, lemon juice salt and pepper and pour over salad.
  • Make the couscous according to packet instructions and grill meat.
  • While waiting for the couscous to cook, slice the whole block of halloumi into thin slices ½ cm thick and fry on each side until turning golden.frying halloumi
  • Mix couscous into the salad and mix well so that dressing is mixed through.chopped veg landscape
  • Serve tabouleh with halloumi and optional meat, adding more oil or lemon if desired.angle tabouleh landscape 2