Sardine and Stone Fruit Panzanella

Georgia East, Nectarines, Recipe of the week

Ingredients:

  • 5 to 6 thick slices of sourdough bread, cubed
  • 1 small garlic clove, finely grated
  • 1 tablespoon Parmesan, grated
  • 2 tablespoons readymade basil or rocket pesto
  • Extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • Flaky sea salt
  • 300g heirloom tomatoes, washed and halved or quartered
  • 2 to 3 large stone fruit (I’ve used white flesh nectarines), washed and quartered
  • 1 tablespoon capers
  • 60g wild rocket
  • 20g fresh basil
  • 1 tin of Brisling sardines in oil, drained

Method

  1. In a large wide dish, combine grated garlic, Parmesan and the pesto. Combine into a paste, loosening with a little olive oil until the mixture is the same consistency as salad dressing. Season with flaky salt and toss the sourdough cubes thoroughly to coat. Lay out the croutons on a lined baking sheet and bake at 180C for 10 to 15 minutes or until crisp but not too crunchy. The bread should still be springy in the centre but crisp on the crust. Leave to cool to room temperature.
  2. In a bowl, combine the vinegar with two tablespoons olive oil and season with flaky salt.
  3. Pour the dressing over the quartered tomatoes, nectarines and capers before tossing with the croutons and lots of wild rocket and fresh basil. Scatter over the sardines and drizzle with a little extra olive oil before serving. A ball of burrata or mozzarella can be torn over the salad if desired.

Serve immediately.