Panzella

Morning my little sugar plums! I hope you all had a lovely bank holiday weekend! I certainly did!

Saturday I caught the train to Manchester to see my fellow foodie from up North! We met at the train station mid morning and then went for a wonder around before going for a lunch at a lovely place called Another Heart To Feed. They had chai and matcha lattes and also kombucha! They also provide an all day breakfast! So there was acai bowls, granola bowls, eggs many ways and avocado on toast etc. I went for the avocado and feta on toast with beetroot hummus and poached eggs! My Friend Yas went for the same but the vegan option! We then sat and chilled and chatted for hours before heading round a few shops to get some bits and bobs before we caught our trains home. FYI, Manchester train stations platforms aren’t as easy to find as you’d think haha!! Saturday evening, I chilled with my Mum and watched a girly film. Sunday I had a super chilled morning before heading out for brunch with my girlie. We went to a new Sheffield spot that has actually been there for years (the Brocco)  but I’ve only just tried! It did not disappoint! I had baked smoked salmon and spinach eggs with sourdough and two almond milk lattes and my friend had waffles. They had vegan coconut pancakes, avocado on toast, granola etc and also full English’s, eggs hollandaise and smoothies. Lots of options to cater and make everyone happy. We sat in the sun for hours catching up and having a good giggle. That afternoon, me and my brother went on a sunny Sunday stroll with my Dad in the countryside which was lovely. We then spent the evening with my Mum watching films and had ice cream sundaes. Monday I chilled all morning and then in the afternoon me and my Mum got snazzed up and went on an afternoon out to Yorkshire Sculpture park to wonder round the grounds, sit in the sun and eat ice cream! Yes ice cream!! I was shocked and super happy that a northern company stocks their ice cream in the cafe there that is made with natural ingredients and refined sugar free!! It’s called Northern block! I went for mango and Mum went for raspberry and sorel sorbet! Yum!! After that, we drove home, chilled in the sun in the garden and then spent another evening chilling and watching films! Tuesday was back to my 6.30am alarm and back to making chocolates! My three bars (triple praline, orange caramel and snickers) are now all back in stock and so are my section boxes!! Click here to buy! So yeah this week has been restocking, developing, business planning and planning for Sheffield vegan festival, which I’ll have a stall at next Sunday!! Come say hey and try some chocolate and free from treats such as Bakewell slice, Battenberg, Crumble bars, Neapolitan cheesecake and more. I’ll be sure to tell you all about it next week!!

So today I’m sharing a super summery and impressive salad! It’s my take on panzella. I’ve cooked the onion as I find raw too strong and I’ve added charred peppers, strawberries and creamy burrata for the ultimate, exciting and colourful lunchtime meal.

Enjoy xx

Ingredients – serves three

2 pointed red peppers

1 tbsp olive oil

1 red onion, diced

1 garlic clove, diced

2 tbsp capers

3 slices of rye bread, cubed

1 lemon, juiced

salt and pepper

220g mixed yellow and red plum tomatoes, halved

125g strawberries, halved

200g burrata, torn

2 tbsp toasted pistachios, chopped

25g basil, finely chopped

2 tbsp olive oil

Method

Preheat the oven to 240 degrees.

Pop the whole peppers in a roasting dish and pop in the oven until charred – about 20 minutes or so.

Remove, cut out the stalks, seeds and easily peel off the skin and then roughly chop.

Drizzle 1 tbsp of olive oil in a frying pan, add the garlic and fry until soft. Stir through the garlic, capers, bread and lemon and fry until crispy.

Divide the bread fry mix between three bowls.

Scatter over the tomatoes, strawberries and peppers.

Top with the creamy burrata.

Mix the basil and oil together in a bowl and then pour this over the salads.

Sprinkle with the chopped pistachios.

Dig in.

Leitchy xx

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