82 March 2014 www.womanthismonth.com LIFESTYLE | food In most cuisines it is common to serve breads and salads together. Fattoush is a good example of how day-old flat breads can be used to add flavour and texture to a salad. The Tuscan bread salad called panzanella and the French salad sandwich called pan-bagnat are two other fine examples of this wonderful combination. For those that are on a specific diet, these salads can be made with gluten-free alternatives. Whether you’re on a health kick or just looking for something new to try, these delicious salads are worth a try. by JAMES CLAIRE A Spin Panzanella • Preheat a small frypan over medium heat. Brush the slices of brioche lightly with the melted ghee. Place them one at a time into the heated pan and cook until golden brown on both sides. Remove and cut into 2cm cubes. Cook all four slices and then set aside. • Heat the oil in the frypan and slowly cook the slices of capsicum on both sides. • In a large bowl, toss together the chopped garlic, the cooked capsicum, cherry tomatoes, olives, basil and flat-leaf parsley leaves. Add the brioche pieces and season to taste with salt and pepper. Toss gently to combine. • Sprinkle the salad with balsamic vinegar and toss gently to combine. Serve immediately. 4 slices brioche 40g ghee, melted 4 red capsicum, cut into long slices 1 tbspn olive oil 2 cloves garlic, crushed and finely chopped 250g cherry tomatoes, halved 100g black olives, sliced 3 tbspns basil leaves, lightly torn 1 tbspn flat-leaf parsley pinch salt pinch black pepper 1 tbspn balsamic vinegar Salads on
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