Wednesday, 3 January 2024 / Topics:
Ingredients: (Serves 4)
4 thick slices sourdough bread
1 tablespoon olive oil, plus 2 tablespoons extra
1 garlic clove, cut in half
pinch of salt
½ rockmelon, cut into thin wedges
2 tablespoons capers, roughly chopped
1 tablespoon red wine vinegar
125g mozzarella ball, torn
2 heirloom tomatoes, roughly cut into large pieces
½ red onion, thinly sliced
½ bunch of basil, leaves picked
½ bunch of mint, leaves picked
Method:
- Heat a griddle pan over medium-high heat. Drizzle bread with one tablespoon oil. Toast bread for 2-3 minutes each side or until lightly charred. Rub both sides with cut side of garlic. Tear into bite sized pieces and season with a pinch of salt.
- Return griddle to medium-high heat. Cook rockmelon for 2-3 minutes each side or until charred.
- Grate remaining garlic into a large bowl and stir through capers, red wine vinegar and remaining two tablespoons oil. Add mozzarella, tomatoes, red onion, basil, mint and sourdough. Toss to coat in dressing.
- Divide panzanella salad between serving plates, then wedge in grilled rockmelon.
