Strawberry Panzella Salad = Summer On A Plate
Indulge in the vibrant flavours of this epic Strawberry Panzella Salad - a true taste of summer captured on a single plate.
We are very fortunate here in central as there is so much incredible fresh produce. From export quality cherries, the most amazing stone fruit, not to mention at the small producers like goats cheese, Spanish style chorizo and my favourite strawberry grower down the road.
Pick you own starts in November and other than the start of asparagus season this is the one I look forward to the most.
Strawberries don’t need much done to them but when you feel like something a little different, give this salad a turn.
Strawberry and Halloumi Panzella
Serves 2
Ingredients
250gram strawberries- halved
1/2 cucumber-chopped
2 small pita
150gram halloumi
mint+parsley
spinach leaves
sumac
olive oil
pomegranate molasses
red wine vinegar
honey
salt/pepper
Method
Preheat oven to 160°C. Cut pitas into wedges and toss in oil, salt, and pepper. Lay out onto an oven tray. Toast until just crisp, then set them aside to cool once toasted.
Heat a cast iron pan until hot, lightly oil it, then add the halloumi slices. Cook on both sides, then set aside to cool.
In a large bowl, place 1 tsp honey, 3 Tbsp pomegranate molasses, and 2 Tbsp red wine vinegar.
Mix together, then add 1 tsp sumac, salt, and pepper. Add strawberries and cucumber, tossing in the dressing.
Add the pita and spinach and gently toss through.
On your serving plate, spread out 1/3 of the salad mix, lay the half halloumi, top with another layer of strawberries, halloumi, and finish with strawberries.
I like to dress with edible flowers, but if you don’t have any, no worries, a little extra spinach will still look great.
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