Panzanella salad with black chia

Ingredients

Serves 4

3 thick slices sourdough bread or gluten-free bread, roughly cut into 2-cm cubes
2 tablespoons extra virgin olive oil
6 ripe tomatoes, cut into wedges
1 small red onion, peeled, halved and thinly sliced
2 red capsicums, roasted, peeled and sliced
10 large marinated green olives, quartered
¼ cup fresh basil leaves
1 tablespoon black chia seeds
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 tablespoon chia oil (optional)

Place the bread cubes in a bowl and toss in the olive oil. Heat a grill pan or heavy skillet and grill/fry the bread on all sides until golden. Remove from pan. Combine chia oil (if using), grilled bread cubes, tomatoes, onion, roasted capsicums, basil, chia seeds, olives, vinegar and season with salt and pepper. Top with a few extra basil leaves and an extra sprinkle of chia seeds. Serve immediately.

Wine suggestion

A fruity Rose

Recipe courtesy of wheat farmer John Foss and the Chia Company

Facebook

Underwater farms could change the future of agriculture

Don’t get carried away! We’re not harvesting pineapples or watermelons under the sea just yet, but these strawberries are certainly looking ripe for the picking. Take a look at what’s happening in the deep blue and click on the story below. It’s fascinating where farming is taking us! Source: Mashable #FromPaddocktoPlate #feedyourmind

5 hours ago

Twitter
Instagram