FALAFEL PANZANELLA
FALAFEL PANZANELLA
Serves 6-8 as a side
Prep time: 10 mins
Cooking time: 10 mins
INGREDIENTS
125ml high smoke point oil (we used grapeseed)
1 day-old mini loaf of sourdough, very thinly sliced
300g mixed colour cherry tomatoes
2 Lebanese cucumbers, cut into sticks
½ red onion, quartered and sliced
1/3 cup wild olives
60ml olive oil
60ml red wine vinegar
1 clove garlic, crushed
Salad leaves
½ bunch basil leaves
1 packet Yumi’s Falafel
Sea salt and freshly cracked black pepper
METHOD
Heat oil in a large frypan over medium-high heat. Fry bread slices, 4-5 at a time, until golden on both sides. Drain on paper towel.
Combine tomatoes, cucumber, onion and olives in a bowl. Whisk together olive oil, red wine vinegar and garlic. Season then pour over the tomato mixture and gentle toss to combine.
Arrange salad leaves and tomato mixture onto a serving platter. Arrange Yumi’s Falafel on top then, when just about to serve, tuck in fried bread slices and scatter with basil.
