Whether it’s a stale baguette you didn’t get a chance to eat, or the two ends of a loaf of bread – this panzanella salad is the perfect way to use them up!

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the chilli vinaigrette
3 tbsp olive oil
1 tbsp red-wine vinegar
2 tsp parsley
1½ tsp honey
1½ red chillies, thinly sliced
1 garlic clove, minced
1 tsp lemon zest
For the panzanella salad
1 wholewheat baguette, cubed
2 tbsp olive oil
1 tsp salt
3 peaches, pitted and quartered
½ red onion, sliced
1 cup baby tomatoes, halved
1 cup rocket
½ cup baby spinach
⅓  cup basil
⅓  cup microgreens
90 g goat’s cheese, crumbled
Handful mixed lettuce leaves

METHOD
For the chilli vinaigrette
1. Whisk all the ingredients in a bowl and set aside.
For the panzanella salad
1. Preheat oven to 180°C.
2. Toss the baguette cubes, olive oil and salt together.
3. Spread out on a baking tray and bake for 7 minutes, until slightly crispy.
4. Place a pan over high heat and fry the peaches for 2 minutes on each side, until charred.
5. Assemble the remaining salad ingredients in a bowl or on a platter, and drizzle with dashes of chilli vinaigrette.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

Don’t let your summer fruits go to waste either! Prep this peach, plum and apricot tart for a perfect summers picnic.