Chickpea Panzanella with Crispy Fried Courgettes

Method

Salad

• 1)

  Chop the tomatoes into bite size cubes and place them in a colander set over a bowl. Sprinkle and toss with a teaspoon of salt and let it drain for a at least 15 minutes. Toss 2-3 times. (Remember, we’re keeping the tomato juices, so don’t throw away!)

• 2)

  Preheat the oven to 180°C. Place the bread cubes in a large bowl and toss with 1.5 tbps of olive oil. Divide over a large tray lined with baking paper and bake for 15 minutes until crispy and firm but not totally browned. Remove from the oven and set aside to cool.

• 3)

  Set aside the drained tomatoes. To the tomato juice add the red onion, garlic and vinegar. While you keep whisking pour in the remaining olive oil. Taste and season with additional pepper and salt to your liking.

• 4)

  To the bowl with the dressing add the tomatoes, bread, chickpeas, celery and let it rest for 20-25 minutes so the bread absorbs the juices. Toss occasionally. In the meantime make the courgette (see notes).

Crispy fried courgettes

• 1)

  Get 3 bowls and make a little train, left to right with: flour, eggs, panko bread crumbs. Season the breadcrumsbs well with pepper and salt.

• 2)

  Heat 2 tablespoons of olive oil in a frying pan, medium heat. One piece at a time: coat a courgette slice in flour, tap off any extra flour. Then dip it in the whisked egg, coating it on all sides. Lay it in the panko bread crumbs to coat on all sides and transfer to the frying pan. Repeat this will all the pieces.

• 3)

  Fry on 1 side for 2 minutes until golden then flip and repeat on the other side.

• 4)

  To keep the extra crispy, in stead of transferring the courgette slices directly on to paper towels, lay them on an oven rack to let the oil drip off. If you don’t have an oven rack, just lay them on paper towels but not for too long or they will get soggy!

Plating up

• 1)

  Roughly tear the basil pieces and mix them in with the salad. Divide the salad over your plates and top with the courgette slices. Drizzle with some extra olive oil if you like and some pepper and salt. If you feel extra indulgent you can also serve it with a burrata or some mozzarella.