We’ve teamed up with Honest Toil to create a delicious panzanella salad, made with grilled artichoke, crispy croutons and toasted Marcona almonds to give a hearty bite.
A panzanella is known for being a chopped Tuscan and Umbrian salad, where bread, onions and tomatoes are used as the main components for the dish. However, we add a little bit of ‘Greek’ to the dish with the addition of Honest Toil’s Extra Virgin Olive Oil as the dressing for this recipe.
Honest Toil’s oil is pressed solely from their koroneiki olives, based just south of Kyparissia on the west coast of the Peloponnese, in Greece. It gives a beautiful, fresh flavour from being unblended and properly cold-pressed – causing it to be as pure as it gets!
We incorporate the flavoursome olive oil by not only drizzling it into the salad, but by creating a mouthwateringly good salsa verde! Adding herbs of parsley, basil and mint, we build the dressing with a variety of capers, cornichons and anchovy filet to give a gentle ‘umami’ kick to the dressing.
- Start by making the salsa verde. Combine the finely chopped garlic, fresh herbs, capers, anchovy, cornichon, and red chilli. Stir in the Dijon mustard, red wine vinegar and Honest Toil olive oil until you can a nice consistency – you may need to add a little more vinegar or olive oil. Add Maldon Salt and cracked black pepper and then taste and check the seasoning.
- Set aside.
- Preheat the oven to 180C.
- To make the ciabatta croutons, tear the ciabatta bread into bite size pieces. Place onto a baking tray and drizzle with the Honest Toil olive oil. Season with Maldon Salt and some black pepper and then toss well with your hands making sure the bread is evenly coated.
- Place into the preheated oven for 8 minutes, checking them halfway through, until they are golden and toasted.
- Remove from the oven and set aside.
- To assemble the salad, pile the freekeh onto a platter and toss with the chargrilled artichoke pieces. Then scatter over the broad beans and toasted almonds.
- Drizzle across the salsa verde and finally finish with the toasted ciabatta croutons and some fresh mint leaves.