This is a traditional Tuscan dish made with stale bread and tomatoes, but of course I wanted to add my own touches to it. My mum used to make a lovely simple salad with chickpeas and oranges (yes that’s right!) for my Sicilian dad and I think this addition works a treat.
Ingredients for 2 servings
|130g||tomato, fresh, chopped into small pieces|
|60g||peppers, cut into strips|
|30g||extra virgin olive oil|
|250g||orange, weight before peeled|
|100g||mixed salad leaves|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Tear the ciabatta into small pieces before placing into a bowl and splashing with water. Set aside so that the bread soaks in the water – stay with me!
- Place a small frying pan onto the heat to warm before adding the peppers to soften. This should take only a few minutes, and when they’re ready remove the pan from the heat.
- Peel the mooli and slice into thin strips using a potato/vegetable peeler and place in another bowl along with the chopped tomatoes, peppers and drained chickpeas.
- Place the orange onto a chopping board and using a sharp knife remove the top and bottom so that you can sit the orange on the chopping board without it rolling off.
- Using the knife, cut away the peel being careful not to leave the pith behind.
- When all the peel has been removed, carefully hold the orange in one hand and start to remove the segments by carefully cutting each side of the segment.
- Continue until all the segments are removed and place the segments into the bowl with the other ingredients.
- Using your hands, squeeze the juice of the orange into the bowl to create the dressing and add the olive oil along with seasoning to taste.
- Tear the fresh basil and add it to the main bowl and add the soaked ciabatta.
- Give everything a thorough mix to coat everything with the dressing and set aside for approximately 10 minutes allowing the dressing to be soaked in.
- Arrange the salad leaves onto the plate and arrange the Panzanella onto the plate.
- Dig in and get ready for your tastebuds to be woken up with lovely flavours!
- I prefer to use Extra Virgin Olive Oil in salad dressings as it has a lovely peppery note.
- Stale bread is a must for this recipe. The water is added to refresh the bread so we’re talking about splashing it with water instead of pouring water over it.
- Navel oranges work great for this recipe but my preferred orange for this recipe is a blood orange.
- If you can’t get a mooli, then a regular radish would work really well instead.