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.

The post COOK THE COVER: Panzanella salad appeared first on MyKitchen.

Keeping your meals light and fresh is easy with simple, nutritious ingredients. Enjoy this grapefruit and charred cabbage salad as a starter or light lunch that’s perfect for autumn

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
2 grapefruit
¼ head cabbage
4 tbsp olive oil
Salt and pepper
4 tbsp red-wine vinegar
Handful mint

METHOD
1. Peel the grapefruit and slice into ½ cm thick rounds.
2. Separate the cabbage leaves. Drizzle with 2 tbsp olive oil, and season with salt and pepper.
3. Char cabbage in a searing-hot pan until soft and slightly blackened on the edges.
4. For the dressing, mix the red-wine vinegar and remaining 2 tbsp oil until emulsified.
5. To serve, arrange grapefruit and cabbage on a plate, drizzle with dressing and scatter with mint leaves.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Grapefruit is a powerful ingredient that is surprisingly versatile too. For an immune-boosting start to the day, make this vitamin C parfait with lemon yoghurt, orange granola and grapefruit.

The post Grapefruit and charred cabbage salad appeared first on MyKitchen.