Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis
Tomato and olive panzanella is the perfect accompaniment to these Zucchini and haloumi fritters from Sprout Cooking School and an easy way to get some extra veggies into your day.
Prep Time: 15 minutes
Cook Time: 6-10 minutes
Cooking Tip: Panzanella salad is a great way to use stale or frozen bread. Simply use a toaster, or drizzle with olive oil and bake in the oven for 10 minutes or until golden and crunchy.
Nutrition Tip: Tomatoes are in their prime in Summer. They are allowed to ripen on the vine and are packed full of the phytochemical lycopene which has been shown to reduce the risk of heart disease and some cancers.