Ingredients
Ingredients:
- ½ cucumber, cut into roughly 1cm x 1cm pieces
- 4 spring onions, sliced
- 100g sugar snap peas, cut into three on the diagonal
- A bunch of fresh herbs of your choice — we used mint, basil, dill and flat-leaf parsley
- A handful of lamb’s lettuce
- 2 chunky slices of bread, cut into 1cm pieces
- 1 ball (150g) mozzarella
- 2 tbsp mixed seeds (sunflower, pumpkin, linseed and sesame)
- A generous drizzle (or glug!) of olive oil
Spring Panzanella Salad with Extra Virgin Olive Oil
This Spring Panzanella Salad with Olive Oil is a wonderfully simple salad that hits all the right notes, fresh, indulgent and full of flavour. It’s the kind of dish you can enjoy all year round, but in spring, when green vegetables start to feel exciting again, it’s a real treat.
Crisp leaves, soft herbs and golden croutons come together with creamy mozzarella and a generous drizzle of olive oil, a reminder that good ingredients, handled simply, are often all you need.
Method:
- Preheat the oven to 180°C fan.
- Toss the bread in a bowl with a generous coating of olive oil, then spread it out on a baking sheet and bake for around 10 minutes until golden. Remove from the oven and allow to cool on the tray.
- Choose your favourite serving bowl and add the chopped cucumber, spring onions and sugar snap peas.
- Roughly chop the fresh herbs and add to the bowl, mixing them through the vegetables.
- Add the lamb’s lettuce and croutons, gently folding them through the chopped vegetables and herbs. Tear the mozzarella into chunks and scatter over the salad.
- Finish with a scattering of toasted seeds and a generous drizzle of olive oil.
