Panzanella - Italiensk brödsallad

Rostat bröd i sallad - genialiskt! Tillsammans med söta tomater i olika färger, gurka, oliver, kapris och en enkel vinägrett. Kärnorna skrapar jag ur gurkan för att den ska bli mindre vattnig - spara gärna kärnorna och mixa ner i nästa smoothie! Kom ihåg att varken tomat eller gurka ska ligga i kylskåp, då förstörs nämligen smakerna - rumstempererade smakar de allra bäst! Om det skulle bli något över av salladen bör den dock förvaras i kyl (men det är ej troligt att det sker).

Panzanella - Italiensk brödsallad

4 portioner som förrätt eller tillbehör

Ingredienser

500 gram tomater i olika färger och former

1 gurka

1 burk (á ca 380 gram) valfria oliver

1 burk (á ca 100 gram) kapris

1 kruka färsk basilika

4 skivor surdegsbröd

Rapsvinägrett

3 msk kallpressad rapsolja

1 msk äppelcidervinäger

1 liten vitlöksklyfta

flingsalt och nymalen svartpeppar

Gör såhär

Dela tomaterna på mitten, skär större tomater i klyftor. Dela gurkan på mitten, på längden. Skrapa ur kärnorna med en liten sked. Skär gurkan i skivor på bredden. Häll av oliverna och kaprisen. Blanda tomater, gurka, oliver och kapris i en skål.

Blanda ihop ingredienserna till rapsvinägretten. Ringla över grönsakerna. Låt stå under tiden du rostar brödet.

Värm ugnen till 175°C. Riv brödet i mindre bitar, blanda med olja och en nypa salt. Lägg på en bakplåt och rosta i mitten av ugnen i ca 10 minuter, tills brödbitarna är gyllene och krispiga. Låt svalna.

Hacka basilikan grovt, blanda ner i salladen. Varva sallad och bröd på ett stort fat.

Tips! För en matigare variant lägg till 1 förpackning förkokta, avrunna, kikärtor (gärna marinerade i färska örter och lite vitlök) eller 270 gram marinerad tofu skuren i bitar och stekt tills gyllene.

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Toasted bread in a salad - genius! Here is my take on an Italian classic. Sweet tomatoes, crispy cucumber, olives, capers and a simple yet delicious rapeseed vinaigrette this is a favourite of mine! If you have time let the vegetables marinate it the vinaigrette for a couple of hours before serving - and remember to not put it in the fridge as both tomatoes and cucumber tastes much more when kept in room temperature!

Panzanella - Italian bread salad

Serves 4 as side or first course

Ingredients

500 grams tomatoes in different colors and shapes

1 cucumber

1 can (380 grams) olives

1 can (100 grams) capers

2 handfulls of fresh basil

4 slices sourdough bread

Rapeseed vinaigrette

3 Tbsp cold pressed rapeseed oil

1 Tbsp apple cider vinegar

1 small garlic clove

flakey salt and freshly ground black pepper

How to

Cut the tomatoes in halv, cut bigger ones in smaller pieces. Cut the cucumber in half, scrape out the seeds by using a spoon (keep the seeds and add to your next smoothie to minimise food waste!), then slice the cucumber on the width. Drain the olives and capers. Toss together tomatoes, cucumber, olives and capers in a bowl.

Mix together the ingredients for the vinaigrette. Toss together with the vegetables.

Pre heat the oven to 175°C. Tear the bread in to smaller pieces, toss with a drizzle of oil and a pinch of salt. Roast the bread in the oven until brown and crispy. Let cool.

Chop the basil roughly. Toss together the vegetables, bread and basil and put on a big serving plate!

For an even more hearty salad serve with 300 grams cooked chickpeas (preferably marinated in herbs and garlic) or smoked tofu. Fry the chickpeas or tofu until slightly golden before serving!

Herby potato mash with green pea tempeh and courgette stir fry, tahini beet dressing and crispy salad

Potato + rapeseed + herbs = true love. Instead of mixing my potatoes to a smooth mash I like to keep it quite chunky. Serve with a super simple stir fry and a dressing to always remember! It actually feels a bit strange (yet awesome) to drizzle over such a colourful thing over your food! Try for yourself!

Herby potato mash with green pea tempeh and courgette stir fry, tahini beet dressing and crispy salad

Servers 4

Herby potato mash

400 grams new potatoes or small potatoes

1 Tbsp cold pressed rapeseed oil

1 organic lemon, zest + juice

2 handfulls fresh parsley

flakey salt and freshly ground black pepper

Green pea tempeh and courgette stir fry

250 grams green pea tempeh (or any tempeh of your choice) *

1 big courgette

2 spring onions

1 tsp cold rapeseed oil

1 Tbsp tamari, or any other soy sauce

cress

flakey salt and freshly ground black pepper

Tahini beet dressing

1 raw beetroot

1/2 dl / 0.2 cups light tahini (I like to use the light one for dressings rather then the darker one - made of toasted sesame seeds - as the dark one can taste a bit sharp)

3/4 dl / 0.3 cups water

1 Tbsp apple cider vinegar

1 tsp maple syrup

sesame seeds and dried flowers for garnish

flakey salt and freshly ground black pepper

Crispy salad

70 grams mixed leafy greens

1 handfull of radish

50 grams red cabbage

1 Tbsp toasted rapeseeds

How to

Scrub the potato, cut bigger ones in half. Boil potatoes until soft, takes about 15-20 minutes. Drain then mash with oil and lemon by hand using a potato masher until your preferred texture. Chop the parsley roughly and add to the mash. Salt and pepper to taste.

Crumble the tempeh. Slice the courgette and spring onion. Fry courgette and onion in a bit of oil until soft. Add the tempeh and fry for another few minute until it get a nice golden color. Pour over the tamari and let in sink in. Remove from heat. Salt and pepper to taste. Garnish with cress.

Peel the beetroot, cut in smaller pieces. Mix with rest of the ingredients for the dressing in a high speed blender or food processor until completely smooth. If you don’t have a high speed blender it might be a good idea to grate the beetroot before mixing it all together as that will help getting a smoother dressing. Salt and pepper to taste. Add more water for a more runny dressing.

Slice the radish and red cabbage thinly. Toss together with the leafy greens, drizzle with some cold pressed rapeseed oil and sprinkle with rapeseeds.

Serve the mash with the stir fry, dressing and crispy salad!

Enjoy!

• Tempeh is traditionally made of soy beans which is fermented and, furthermore tempeh often comes in small blocks, similar to but more firm then for example tofu. Now days you can find a few different types of tempeh in many supermarkets and organic stories.

Recipe was first published in The Gothenburg-Post/Två dagar

Socca with kale pesto & mushroom and apple stir fry

A south European savoury pancake made of chickpea flour that goes perfectly well with a LOT of different dips, salsas, stir fries and compotes! Here I’ve made a filling out of the seasons finest; kale, mushrooms and sweet winter apples!

Socca with kale pesto & mushroom and apple stir fry

4 portions

Ingredients

2 1/2 dl / 1 cup chickpea flour

3 1/3 dl / 1.4 cups water

1 pinch salt

600 grams forrest mushrooms

2 winter apples

1 package of pre cooked butter beans

1 handful of fresh parsley, chopped

cold pressed coconut oil for frying, flavour free

Kale pesto

100 grams fresh kale

1 handful of fresh parsley

1 small garlic clove

1 dl / 0.8 cups cold pressed rapeseed oil

1 Tbsp apple cider vinegar

2 Tbsp nutritional yeast

1 dl / 0.8 cups pepitas/pumpkin seeds

salt and freshly ground black pepper

For serving

Fresh parsley

sprouts

How to

Mix together the chickpea flour, water and salt. Let sit for 15 minutes. Heat a frying pan to medium heat. Add a drizzle of oil and a thin layer of batter. Fry for a couple of minutes, then turn around and fry for another minute. Do the same with the rest of the batter.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Mix all the ingredients, except for the pepitas, for the pesto until smooth. Add the pepitas and pulse a few times. Salt and pepper to taste.

Brush the mushrooms. Dice the apples. Rinse the beans. Fry everything in a tiny bit of oil until it get a nice lightly golden color. Salt and pepper to taste. Add the parsley.

Serve the socca with kale pesto, mushroom and apple stir fry and some sprouts!

Recipe for Coop Sverige. Photo by Magnus Carlsson.