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.
Serves: 4
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.
Posted: Aug 05 2021
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© Copyright Health Partners. 2024 All Rights Reserved.
Health Partners is committed to providing quality and affordable health care, and we value our members and our obligation to protect your privacy. As part of our responsibility in protecting your privacy, from time to time we review our policies to ensure we are meeting our obligations. We have recently made some updates to our Privacy Policy. Please click here to view the Health Partners Privacy Policy.
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