Panzanella salad
A refreshing side dish with a fruity twist!
Heat a chargrill pan or an oven grill to high. Drizzle olive oil liberally over 4 slices day-old country loaf (2cm thick) and then grill it, turning once, for up to 1 min a side until bread is crisp but not burnt, with visible grill marks. Once it’s cool enough to handle, break up each slice into bite-sized chunks over yourcup white balsamic vinegar and 1 tbsp honey in the bowl of a food processor, add a bunch of basil leaves (reserve some for garnish), and blitz to make a dressing. Avoid making this more than an hour before serving, or the dressing can discolour. Drizzle dressing over salad and gently toss it all with care and love so you don’t squash your tomatoes and fruit. Finally, arrange 1 tin Ortiz anchovies evenly over salad, scatter with remaining basil leaves and serve.
