Panzanella is a Tuscan salad of tomatoes and rebaked bread, popular in the summer. Our spring version features baby tomatoes, tangy pickled peppers, protein-rich spelt, homemade croutons, dollops of goat’s cheese whipped with cream, and basil pesto. Delizioso!
Spring Panzanella Salad
Spring Panzanella Salad
with goat’s cheese crème, basil pesto & Schoon sourdough croutons
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Baby Tomatoes
- Cream
- Fresh Basil
- Goat's Cheese
- Green Leaves
- Pesto Princess Basil Pesto
- Pickled Bell Peppers
- Red Wine Vinegar
- Schoon Sourdough Baguette
- Spelt Grain
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SPELT: THE SUPERGRAIN!
Rinse the spelt and place in a pot with the stock. Submerge in 250ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and allow to simmer for 30-40 minutes with the lid slightly ajar. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender but bouncy. Drain if necessary and season to taste.
WHILE THE SPELT IS ON THE GO...
Place a quarter of the baby tomato halves in a salad bowl and pour over the red wine vinegar. Add a drizzle of oil and some seasoning. Toss to coat and set aside to marinate. Loosen the basil pesto with 1 tsp of olive oil and set aside for serving.
BLISTERED TOMATOES
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining tomatoes for 3-4 minutes until softened and blistered. Remove from the heat on completion and place in a bowl. Season to taste, cover, and set aside to keep warm.
SOURDOUGH CROUTONS
Place the sourdough chunks in a bowl with 1 tbsp of olive oil. Add a pinch of salt and toss until fully coated. Wipe down the pan and return it to a medium-high heat. When hot, toast the sourdough for 3-4 minutes until crispy and golden, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SPELT SALAD & GOAT’S CHEESE CRÈME
When the spelt is cooked, add it to the bowl of marinated tomatoes. Gently toss through the rinsed green leaves, sourdough croutons, chopped pickled peppers, and blistered tomatoes. (Use the croutons to taste, reserving the remainder in an air-tight container for use in another salad or a soup!) Place the goat’s cheese and cream in a bowl and beat with a whisk or fork until smooth and fluffy.
PANZANELLA PICK-ME-UP!
Plate up a heap of colourful panzanella salad and dollop with the goat’s cheese crème. Drizzle over the basil pesto dressing and garnish with the fresh, chopped basil. Mangiamo! Let’s eat!
Spelt Grain - 100ml
Vegetable Stock - 5ml
Baby Tomatoes - 200g
Red Wine Vinegar - 15ml
Pesto Princess Basil Pesto - 15ml
Schoon Sourdough Baguette - 1
Green Leaves - 20g
Pickled Bell Peppers - 50g
Goat's Cheese - 25g
Cream - 40ml
Fresh Basil - 5g
SPELT: THE SUPERGRAIN!
Rinse the spelt and place in a pot with the stock. Submerge in 500ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and allow to simmer for 30-40 minutes with the lid slightly ajar. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender but bouncy. Drain if necessary and season to taste.
WHILE THE SPELT IS ON THE GO...
Place a quarter of the baby tomato halves in a salad bowl and pour over the red wine vinegar. Add a drizzle of oil and some seasoning. Toss to coat and set aside to marinate. Loosen the basil pesto with 2 tsp of olive oil and set aside for serving.
BLISTERED TOMATOES
Place a large pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining tomatoes for 4-5 minutes until softened and blistered. Remove from the heat on completion and place in a bowl. Season to taste, cover, and set aside to keep warm.
SOURDOUGH CROUTONS
Place the sourdough chunks in a bowl with 2 tbsp of olive oil. Add a pinch of salt and toss until fully coated. Wipe down the pan and return it to a medium-high heat. When hot, toast the sourdough for 3-4 minutes until crispy and golden, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SPELT SALAD & GOAT’S CHEESE CRÈME
When the spelt is cooked, add it to the bowl of marinated tomatoes. Gently toss through the rinsed green leaves, sourdough croutons, chopped pickled peppers, and blistered tomatoes. Place the goat’s cheese and cream in a bowl and beat with a whisk or fork until smooth and fluffy.
PANZANELLA PICK-ME-UP!
Plate up a heap of colourful panzanella salad and dollop with the goat’s cheese crème. Drizzle over the basil pesto dressing and garnish with the fresh, chopped basil. Mangiamo! Let’s eat!
Spelt Grain - 200ml
Vegetable Stock - 10ml
Baby Tomatoes - 400g
Red Wine Vinegar - 30ml
Pesto Princess Basil Pesto - 30ml
Schoon Sourdough Baguette - 1
Green Leaves - 40g
Pickled Bell Peppers - 100g
Goat's Cheese - 50g
Cream - 80ml
Fresh Basil - 10g
SPELT: THE SUPERGRAIN!
Rinse the spelt and place in a pot with the stock. Submerge in 500ml of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and allow to simmer for 30-40 minutes with the lid slightly ajar. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender but bouncy. Drain if necessary and season to taste.
WHILE THE SPELT IS ON THE GO...
Place a quarter of the baby tomato halves in a salad bowl and pour over the red wine vinegar. Add a drizzle of oil and some seasoning. Toss to coat and set aside to marinate. Loosen the basil pesto with 2 tsp of olive oil and set aside for serving.
BLISTERED TOMATOES
Place a large pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining tomatoes for 4-5 minutes until softened and blistered. Remove from the heat on completion and place in a bowl. Season to taste, cover, and set aside to keep warm.
SOURDOUGH CROUTONS
Place the sourdough chunks in a bowl with 2 tbsp of olive oil. Add a pinch of salt and toss until fully coated. Wipe down the pan and return it to a medium-high heat. When hot, toast the sourdough for 3-4 minutes until crispy and golden, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SPELT SALAD & GOAT’S CHEESE CRÈME
When the spelt is cooked, add it to the bowl of marinated tomatoes. Gently toss through the rinsed green leaves, sourdough croutons, chopped pickled peppers, and blistered tomatoes. Place the goat’s cheese and cream in a bowl and beat with a whisk or fork until smooth and fluffy.
PANZANELLA PICK-ME-UP!
Plate up a heap of colourful panzanella salad and dollop with the goat’s cheese crème. Drizzle over the basil pesto dressing and garnish with the fresh, chopped basil. Mangiamo! Let’s eat!
Spelt Grain - 200ml
Vegetable Stock - 10ml
Baby Tomatoes - 400g
Red Wine Vinegar - 30ml
Pesto Princess Basil Pesto - 30ml
Schoon Sourdough Baguette - 1
Green Leaves - 40g
Pickled Bell Peppers - 100g
Goat's Cheese - 50g
Cream - 80ml
Fresh Basil - 10g
SPELT: THE SUPERGRAIN!
Rinse the spelt and place in a pot with the stock. Submerge in 1L of water, place over a medium-high heat, and pop on a lid. Once boiling, reduce the heat and allow to simmer for 30-40 minutes with the lid slightly ajar. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the spelt should be tender but bouncy. Drain if necessary and season to taste.
WHILE THE SPELT IS ON THE GO...
Place a quarter of the baby tomato halves in a large salad bowl and pour over the red wine vinegar. Add a drizzle of oil and some seasoning. Toss to coat and set aside to marinate. Loosen the basil pesto with 1 tbsp of olive oil and set aside for serving.
BLISTERED TOMATOES
Place a large pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the remaining tomatoes for 5-6 minutes until softened and blistered. Remove from the heat on completion and place in a bowl. Season to taste, cover, and set aside to keep warm.
SOURDOUGH CROUTONS
Place the sourdough chunks in a bowl with 60ml of olive oil. Add a pinch of salt and toss until fully coated. Wipe down the pan and return it to a medium-high heat. When hot, toast the sourdough for 4-5 minutes until crispy and golden, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel. For the crispiest results, do this step in batches to avoid overcrowding the pan.
SPELT SALAD & GOAT’S CHEESE CRÈME
When the spelt is cooked, add it to the bowl of marinated tomatoes. Gently toss through the rinsed green leaves, sourdough croutons, chopped pickled peppers, and blistered tomatoes. Place the goat’s cheese and cream in a bowl and beat with a whisk or fork until smooth and fluffy.
PANZANELLA PICK-ME-UP!
Plate up a heap of colourful panzanella salad and dollop with the goat’s cheese crème. Drizzle over the basil pesto dressing and garnish with the fresh, chopped basil. Mangiamo! Let’s eat!
Spelt Grain - 400ml
Vegetable Stock - 20ml
Baby Tomatoes - 800g
Red Wine Vinegar - 60ml
Pesto Princess Basil Pesto - 60ml
Schoon Sourdough Baguette - 2
Green Leaves - 80g
Pickled Bell Peppers - 200g
Goat's Cheese - 100g
Cream - 160ml
Fresh Basil - 20g
Woolies Products in this dish
