The satisfying clash of textures and abundance of flavours make this panzanella a lovely meal to dive into for lunch or dinner.
Featuring crispy sourdough croutons, seasonal cavolo nero, pan fried eggs, creamy feta and pickled veg, it’s a party on a plate that’s elevated with a subtle kick of heat from our Mellow Yellow Chilli Oil.
Give it a try using our recipe below or create your own punchy panzanella with whatever veggies you can find in season - either way it’ll be delicious!
Salad
1) Cut the sourdough bread into large, rustic breadcrumbs, then heat some Mellow Yellow cold pressed rapeseed oil in a pan and fry them until golden and crispy.
2) Remove the tough centre stems from the cavolo nero and chop into smaller pieces. Lightly p
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
