Big Night In by Katherine Bebo

Author:Katherine Bebo
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-02-04T16:00:00+00:00

PEACH & AVOCADO PANZANELLA

½ small red onion, very thinly sliced

½ tablespoon red wine vinegar

2 peaches, stoned/pitted and cut into 2-cm/¾-inch wedges

olive oil, for brushing and drizzling

15 baby plum tomatoes, halved

1 avocado, peeled, stoned/pitted and chopped into bite-sized chunks

1 full-length slice sourdough bread

1 small garlic clove, halved

2 tablespoons extra virgin olive oil

1 bunch of basil, roughly chopped

1 teaspoon Thai red chilli/chili paste

freshly ground black pepper, to season

Serves 2

Place the sliced red onion in a bowl with the red wine vinegar and a pinch of sea salt. Toss together and set aside to let the flavours infuse.

Place a ridged stove-top griddle/grill pan over a high heat. Lightly brush the peach wedges with just enough olive oil to coat them. Add the peaches to the pan and cook for a couple of minutes until charred on one side. Flip over and cook on the other side. Transfer to a plate while you prepare the other ingredients.

In a large mixing bowl, gently toss the tomato halves and avocado chunks together with the peaches in 1 tablespoon of the extra virgin olive oil and a good pinch of salt. Set aside.

Toast the sourdough bread until golden brown and crunchy on the outside. Rub the garlic clove over the hot bread, then drizzle some olive oil over the bread and let soak in.

Finely chop the leftover garlic and add it to the tomato mix, with the chopped basil and vinegar-infused red onion slices.

For the dressing, combine the Thai red chilli/chili paste with the remaining tablespoon of extra virgin olive oil in a small bowl. Add this to the salad bowl and then tear the bread into the salad in rough chunks. Gently combine everything until well mixed. Taste and season with black pepper and more sea salt if needed. Pile the panzanella onto a flat serving dish and serve.

EVERYTHING AVOCADO TOAST

2 large (or 4 small) slices sourdough, whole grain or sprouted grain bread

1 avocado, peeled, stoned/pitted and roughly chopped

1 spring onion/scallion, finely sliced

Everything Bagel Spice Mix (see Note – the whole batch will keep for up to 6 months in an airtight jar)

Serves 2

Toast the bread to your liking, then top with the avocado, dividing it evenly between each slice. Use a fork to mash the avocado, pressing it into the toast. Sprinkle with the sliced spring onion/scallion and finally with some of the Everything Bagel Spice Mix.

Note: For the Everything Bagel Spice Mix, toast 1 tablespoon sesame seeds in a dry frying pan/skillet over medium-low heat for about 5 minutes. Remove from heat to cool. Put 1 tablespoon each poppy seeds, dried garlic granules and onion powder and 2 teaspoons salt in an airtight jar and shake to combine.

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