J'AIME SEPTEMBER 2021

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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
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J'AIME SEPTEMBER 2021

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