Croutons:
1 small Freedom Bakery sourdough, crusts removed and torn into 3cm chunks
30 ml extra virgin olive oil
Vinaigrette:
1 minced shallot
30 ml red wine vinegar
90 ml extra virgin olive oil
5ml Dijon mustard
Panzanella:
1 small red onion, thinly sliced
15ml red wine vinegar
700g asparagus, ends trimmed, cut into 4cm diagonal pieces
10 large mint leaves, torn into small pieces
60g feta, crumbled
salt and pepper to taste
Preheat the oven to 200C/180C Fan
To make the croutons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool.
For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes. Add a generous pinch of salt, a small pinch of pepper, the Dijon. Slowly pour in oil while whisking to emulsify.
For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to rest. It's best to do this white the shallot is resting separately in its vinegar, above!
Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3 minutes, or until just tender. Drain and leave to cool in a colander.
Place half the croutons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes.
Add the remaining croutons, asparagus and red onions to the bowl. Add the mint leaves and feta. Toss with the remaining vinaigrette, season with salt and pepper, mix and serve.
Environmentally friendly and tastes better than supermarket veg
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