J'AIME SEPTEMBER 2021

F O O D & D R I N K
Best of British
SUSIE MANDLEBERG, HEAD CHEF OF THYME KITCHEN AT CURBOROUGH, SHARES A
DELICIOUS SALAD WHICH MAKES THE MOST OF THE HUMBLE BRITISH TOMATO
Panzanella
salad
Ingredients
500g British cherry or baby plum
tomatoes
1 bunch basil
2 red peppers
3 slices of day old bread (we use
sourdough)
Good quality extra virgin olive oil
1 tbsp dried oregano
Salt
For the dressing:
1 small shallot, finely chopped
2 tbsp red wine vinegar
Susie says: “This is such a simple,
summery salad that makes the most out
of the stunning tomatoes we grow in
the UK. This recipe traditionally uses
anchovies in the dressing, which you’re
more than welcome to add back into the
dressing, or leave this recipe veggie, like
we do.
“Start by roasting the red peppers for
10 mins at 180°C. Once cooled, peel off
the skins and slice the peppers into thin
strips.
“Tear the pieces of bread, drizzle over
some olive oil to coat them, and sprinkle
over the salt and oregano. Toast in the
oven for 15 minutes, or until crisp.
“Cut each tomato in half, and place in
a large bowl. Tear the basil, add in the
sourdough pieces, shallots and red wine
vinegar, and stir all together. Drizzle
over a little more olive oil, and serve at
room temperature.”
30 www.jaimemagazine.com