Panzanella is a classic Tuscan dish made with bread, tomatoes and a range of other vegetables. Traditionally, the bread used in this dish is stale and people make this salad when they have bread that needs eating up. In this recipe, we have given you the steps to make a gluten-free seeded bread that can be eaten for breakfast, lunch or dinner and you can either bake the bread fresh for this specific dish, or use any leftover bread you may have.
- Gluten-free seeded bread
- 200g sunflower seeds
- 200g flaxseeds
- 100g pumpkin seeds
- 100g Good Hemp Seed Hearts
- 40g chai seeds
- 3 tbsp Good Hemp Original Oil
- 1 tsp yellow mustard seeds
- 1 tsp salt
- 500ml water
- Mustard dressing
- 100ml olive oil
- 1 lemon juice
- 1 tsp English mustard
- 1 tsp honey
- 1/2 tsp salt
- Roasted tomatoes
- 100g organic small tomatoes (cut in half)
- 50g assorted leaves
Preheat the oven to 170 degrees
Add all of the dry ingredients to a bowl and mix well. Add the water and oil and mix again and then leave to soak for 30 minutes until the mixture has absorbed the water.
Line a small baking try with baking paper greased with oil and spread the mixture to make a2-inch-deep square. Bake for 40 minutes until cooked through and golden and then leave to cool on a cooling rack.
Add all of the ingredients to a jar and shake to mix or whisk together in a small bowl.
Cut the tomatoes in half, add them to a small baking tray with the oil and salt and roast for 20 minutes until soft.
Heat a frying pan with a splash of oil and, once the oil is hot, tear the bread into small squares and fry to make crunchy croutons. Turn off the heat and you are ready to serve.
Add the leaves and fresh tomatoes to a large bowl, with the roasted tomatoes, crispy bread and dressing. Toss everything together and serve in bowls. Enjoy!