Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.


Joining is free and easy.

You will soon need to register to keep streaming 3AW online. Register an account or skip for now to do it later.

Advertisement
Advertisement
Advertisement

RECIPE: Emma Dean’s Panzanella

Denis Walter
Article image for RECIPE: Emma Dean’s Panzanella

One of my all time favourite salads is panzanella! It screams of summer with all of the beautiful seasonal tomatoes. It is substantial enough by itself for a light dinner and also accompanies BBQ meat really well! I picked my first red tomato this morning (see the photo), so am looking forward to making this salad regularly this summer!

Image

Ingredients:

  • 200 g stale ciabatta loaf, or sourdough (you want bread with a bit of chew normally)
  • 600 g ripe mixed tomatoes, roughly chopped
  • 1 small red onion, peeled and very finely sliced
  • 2 lebanese cucumbers, roughly chopped
  • 2 small chargrilled capsicums, sliced (you can buy these or make your own)
  • 2 anchovy fillets in oil, drained and sliced finely (optional and you can also add more)
  • 2 tbs baby capers, drained
  • red wine vinegar
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • a bunch of fresh basil, leaves removed from stalks.

Method:

Tear the bread into smallish pieces and set aside in a warm place to dry out (or pop into a 150C oven for 20 mins).

Combine the tomatoes, onion, cucumbers, capsicum, anchovies and baby capers in a large bowl. Season with salt and pepper.

Add in about 2 tablespoons of the red wine vinegar, and then about 3-4 tablespoons of olive oil and toss to combine.

Add in the bread and toss to combine. Then finally add the basil leaves.

Serve on a platter, and enjoy with friends. Summer is officially here!

Xoxo

Emma

 

@emmadeancooks (insta)

/emmadeancooks (facebook)

www.emmadean.com.au

Denis Walter
Advertisement