Peach Panzanella Salad

Serves 1-2
Time 30 minutes


1 small loaf sourdough, cubed

4 drizzles extra virgin olive oil

1 pinch salt

1 pinch pepper

1 fennel bulb, mandolin

1 red onion, thinly sliced

3 peaches, halved with seeds removed

1 burrata cheese (optional, but delicious)

1 bag rocket

1 bunch fresh basil

½ cup pumpkin seeds



1 garlic clove, micropaned

1 tsp wholegrain mustard

1 tsp honey

3 tbsp apple cider vinegar

1 tbsp extra virgin olive oil

1 pinch salt

1 pinch pepper

½ lemon squeezed

¼ cup pomegranate molasses


Preheat oven to 180°C. Place cubed sourdough onto a baking tray with 4 drizzles of olive oil, salt and pepper.

Bake for 10-15 minutes or until crisp, tossing half way through. Remove from oven.


Place peaches onto a grilled pan face down with remaining drizzle of olive oil. Grill for 5 minutes on grill pan.


In a bowl or jar, pour in apple cider vinegar, honey, garlic, lemon, wholegrain mustard, olive oil and pepper. Shake or whisk the dressing until combined.


Remove peaches from pan and allow to cool.


In a large bowl place the fennel, onion, pumpkin seeds and sourdough. Cut the peaches and place into the salad bowl. Add in fresh basil and pour over dressing with pomegranate molasses.