The Recipe Blogger

Nectarine and feta panzanella

This salad is a fruity take on panzanella, the classic, summery Italian bread salad.  A panzanella is traditionally made with tomatoes, olive oil, bread and basil, sometimes branching out into peppers, cucumber and red onion, and all dressed with a viniagrette.
The bread component of a panzanella is a clever way to use up a stale loaf and the way that the bread is prepared varies from simple, torn chunks of loaves through to baked croutons to old bread soaked in cold water and then wrung out.

My preference is for a panzanella with a bit of crunch, more of a crouton style, but I’m reluctant to buy those disappointing, bullet like offerings available ready made.  Making your own croutons is super easy, the only disadvantage being the large quantities of oil that sometimes seems to be needed to get the right result. Oil poured over little cubes of bread just seems to soak immediately into the square on which it lands.  By using an olive oil spray to gently and evenly coat all of the croutons it’s possible to get a golden, satisfying crunch with a much more moderate amount of olive.  You can make healthier croutons yourself  by using an olive oil spray to lightly and evenly coat the croutons.  These croutons will keep for a week or so in an airtight container so do make extra to use in other types of salad or soups.

Serves 2
Note: Olive oil can be bought in a spray container or you can use a clean plant spray or a dedicated reusable oil spray

For the salad
Olive oil (preferably in a spray)
2 slices hovis hearty oats bread
2 nectarines, roughly cubed
small handful fresh basil leaves
100g feta cheese
4 large handfuls mixed salad leaves
Black pepper

For the red wine vinegar dressing
1 tbsp olive oil
1 tbsp red wine vinegar
1 clove garlic, crushed then finely chopped

Preheat the oven to  190 C, 375 F, gas mark 5.

Chop the bread (including crusts) into 1cm square cubes and place in a large bowl. Spray the bread with olive oil, tossing the croutons after each few sprays to ensure an even coverage.  Season with black pepper.

Spread the croutons over a baking tray in a single layer and bake for
12 minutes or until crispy and golden.

While the croutons cook, whisk together the salad dressing ingredients with a whisk or fork.

Divide the salad leaves, basil, nectarine and feta evenly between two bowls.

Pour half of the salad dressing on to each serving and toss to dress the salad evenly.  Leave the flavours to combine while the croutons finish cooking.

Top with the croutons and serve.

Bread, tomato and chickpea soup

The Italians would win any competition for the most imaginative ways to use leftovers hands down.  Their range of recipes for using up bread is a wonder in itself, from hearty soups and crispy toppings for pasta through to bready panzanella salads. 

One of these recipes, the classic Zuppa di Pomodoro, is a great example of why the Mediterranean way of eating is so good for your heart, combining three of the Mediterranean diet’s main elements (vegetables, monounsaturated fats and bread/cereals).  The version of this Italian bread and tomato soup here has another healthy added extra, chickpeas, which like oats are rich in soluble fibre.  As well as adding flavour, texture and fibre to the soup, the chickpeas may also make the soup more satisfying and filling.

You can use fresh bread here but the recipe also works very well with bread that is starting to become stale and dry.  Rather than ruin this collection of nourishing ingredients with too much salt, I’ve used a vegetable bouillon stock powder but only made up to half strength.

A little something sprinkled over your soup just before eating does make it feel a bit more of a treat.  These are a few of my favourites:

1. Finely chopped basil leaves, sunflower seeds and olive oil (as in the picture)
2. A dollop of half-fat creme fraiche with chopped chives
3. Freshly grated parmesan
4. Cubes of sauteed halloumi cheese mixed with spicy seeds
5. Harissa paste for a little heat
6. A swirl of pesto

Bread, tomato and chickpea soup
Serves 6

1 medium red onion, 1 finely chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
1 tbsp finely chopped fresh sage leaves
2 slices Hovis Hearty Oats bread, cut into small cubes
1 Litre vegetable stock (half strength)
Canned tomatoes, 2 x 400g
Chickpeas in water, 2 x 400g cans (drained)
1 tbsp red wine vinegar
Freshly ground black pepper

Pour the olive oil into a large saucepan on the hob.  Sauté the red onion and garlic in the oil for 5 minutes until softened and translucent, but not browned.

Stir in the chopped sage. Next add the tomatoes and chickpeas and increase the heat.  Simmer for five minutes.

Add the cubed bread and stock.  Simmer for a further 10 minutes.

Take the soup off the heat.  Blend to a smooth consistency (I use a stick blender straight in the saucepan)

Add the red wine vinegar and freshly ground black pepper, adding more of each according to your taste.

Let the soup stand for five minutes before serving.  The flavours will be more pronounced once the soup is a little cooler.

There are few things I enjoy more than hearing about what other people enjoy eating and so I’ve just whiled away a very happy half an hour exploring your ‘Ways to enjoy’ serving suggestions for Hovis Hearty Oats bread. I’ve picked out just a few of my favourites to share here.

Five a day
It’s heartening to see just many of your ideas feature one or more portions of fruit or vegetables in them, ranging from baked beans to strawberries on toast. Some of these ideas are the epitome of simplicity and easiness, both sweet and savoury:

Low fat fromage frais, sliced strawberries & honey drizzled over the top.
by cynandruby

I love it with mashed avocado and chopped tomatoes on top for lunch.
by samangray

With a bit more time on your hands you could try these ideas from debcfarl and badgermum

Soak 2 slices in egg and milk mixture and fry. Serve with fresh fruit, honey and low fat creme fraiche.
debcfarl

spread some cream cheese onto some toast then top with fried red peppers and onions
by badgermum

Clever cooking
You could be forgiven for thinking that the number of uses there are for bread are pretty limited. After all, how many of us think past sandwiches and “on toast”? In fact bread is pretty versatile - there are even ways to use up slightly stale bread such as blitzing them into breadcrumbs for a range of topping uses or making a few croutons to garnish a healthy lunch. I bet SHA’s croutons would also add a lovely crunch to a salad:

Make a bowl of veg soup, then fry 1 oaty slice in olive oil when brown cut in cubes & place in soup. Soup with croutons. So tasty.
by SHA

And Miss Muffet’s idea is also inspired; make mini quiches with a baked bread casing rather than high fat pastry:

Remove crusts, flatten with rolling pin, cut discs, line tart tins, fill - beaten egg, bake 10-15 mins... healthy mini quiches! mmm
by Miss Muffet

Oily fish is an underrated toast topper and sandwich filler. It’s a good source of satisfying protein and is another good way to look after your heart; the Food Standards Agency recommend that we have two portions of fish a week, including one portion of an oily fish such as salmon, mackerel, sardines and pilchards.

I’d happily eat Hovis Poached salmon and herby yoghurt breakfast sandwich for breakfast, lunch or dinner (http://www.hovisheartyoats.co.uk/WaysToEnjoy/HealthyServingSuggestions.aspx), as I would Dorcas’ smoked mackerel idea, maybe with a handful of peppery green watercress on the side:

mix smoked mackeral and light cream cheese black pepper and spread on oaty toast. lovely!
by dorcas

Taste sensations
I’m going to cause controversy here and finish off with the suggestion I’m most looking forward to trying out, Marmite and cheese on toast. The combination even comes in a full fat and low fat version courtesy of earthmother47 and Lannia

Lovely mature cheddar and marmite - a taste of heaven!!!!
by earthmother47

Or the healthy version

2 Slices toasted Hearty Oats bread with Cholesterol reducing spread, Marmite and low fat Cottage Cheese. Love it or hate it ? We love it
by Lannia

These last two are sure to get your tastebuds tingling one way or the other!

These are just a few of my favourites. I’d love to hear in the comments if you’ve been inspired to try out anyone elses ideas?