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
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
