Food Network UK

Strawberry panzanella

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Ingredients

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 2 tsp salt
  • 8 tbsp extra-virgin olive oil, plus 4 tbsp
  • 1 loaf sourdough bread, cut in 2.5cm cubes
  • 120ml sherry
  • 40g honey
  • 160g fresh strawberries, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 4 fresh plum tomatoes, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 65g blue cheese, crumbled
  • 1 orange, zested
  • 40g Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced red onion

Use imperial measurements

Method

How to make Strawberry panzanella

1) Preheat the oven to 150C/Gas 2. In a bowl, combine the garlic powder, onion powder, pepper and salt. Drizzle 8 tbsp olive oil on the bread and add to the seasoning mixture. Toss thoroughly.

2) Place the bread cubes on a baking sheet and bake for 20 mins or until golden brown. Remove from the oven and allow to cool.

3) In another bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the sherry, remaining olive oil and honey to make the dressing. Set aside.

4) In a large mixing bowl, toss the cooled bread cubes, strawberries, tomatoes, blue cheese, orange zest, onion and sherry dressing. Try to coat each bread cube with the dressing. Serve immediately.