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.

Ah, watermelon season – our favourite! Make this delicious layered watermelon cake for a fun-in-the-sun day (or a fresh brekkie) with all your friends and family.

SERVES 8–10 // COOKING TIME 40 min

INGREDIENTS
1 large watermelon
2 apples, cored and sliced, plus extra to serve
2 cups strawberries, sliced, plus extra to serve
4 kiwis, peeled and sliced, plus extra to serve
½ cup raspberries, plus extra to serve
½ cup blueberries, plus extra to serve
1 cup full cream yoghurt
3 mint sprigs

METHOD
1. Cut the rind from the melon and shape into a cylinder. Slice into layers. Reserve the offcuts.
2. Place one layer of melon on a serving platter and arrange the apple, strawberry and kiwi slices on top. Fill any gaps with raspberries and blueberries.
3. Continue layering in this way, finishing with a layer of watermelon. You can use skewers to hold it together.
4. Spoon the yoghurt on top of the watermelon and decorate with extra fruit and mint.

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

Katlego Mlambo’s watermelon granita will make another adult dessert favourite at your shindig!

The post COOK THE COVER: Layered watermelon cake appeared first on MyKitchen.