Dinner

Ingredients

• Bread – Goodness of Both – 3 slices
• Baby tomatoes – 400g
• Mini mozzarella balls – 250g
• Parma ham – 1 pack (90g)
• Fresh basil – 25g
• Olive oil
• Balsamic Vinegar
• Italian seasoning – 2 tablespoons
• Garlic granules – 1 teaspoon
• Dried parsley – 1 teaspoon

Method

1.Prepare the Croutons:

• • Preheat your oven to 180°C.
  • Cut the bread into 1-inch cubes. In a bowl, toss the bread cubes with 2 tablespoons of olive oil until they are lightly coated. Add your garlic granules and parsley and toss
  • Spread the bread cubes on a baking tray and grate your parmesan over the top as desired.
  • Tear the Parma ham down the middle and add them to the tray in between your croutons
  • Bake for 8 minutes or until the croutons are golden and crispy. Set aside.

2.Prepare the Tomatoes and Mozzarella:

• • Wash and halve the baby tomatoes and place them in a large salad bowl.
  • Drain the mini mozzarella balls and add them to the bowl with the tomatoes.
  • Drizzle with olive oil and balsamic vinegar.
  • Add sea salt and some Italian herb mix.

3.Mix Together and Serve:

• • Add your croutons and parma ham to your salad bowl.
  • Tear your basil and sprinkle over the top to garnish.
  • Serve immediately at room temperature once mixed.

• This simple, yet flavourful salad is a wonderful way to enjoy the essence of a traditional Italian Panzanella with a delightful twist. Enjoy!