( SERVES 4 )
Photo by Babiche Martens
I had a large watermelon on hand, so turned that into a panzanella with herbs from the garden and croutons from the pantry. It’s fresh and a perfect accompaniment. The rest of the watermelon makes wonderful juice. Of course, not many kitchens have all this on hand but hopefully you’ll have more time to plan.
|4 cups||Watermelon, cubed|
|2||Spring onions, chopped|
|½||Cucumber, cut into cubes|
|1 cup||Cherry tomatoes, halved|
|1 cup||Basil leaves|
- For the dressing: squash 1 cup of watermelon with a fork in a small bowl. Whisk in the olive oil, vinegar and zest. Set aside.
- Place the remaining watermelon, spring onions, cucumber, tomatoes and croutons in a large bowl. Pour over the dressing, reserving a little as extra on the side. Toss the salad and allow to sit for 10 minutes. The bread will absorb the flavours.
- Toss through the basil leaves and season with freshly ground pepper.
More quick brunch ideas from Angela