Antony Worrall Thompson’s The Essential Diabetes Cookbook, published by Kyle Cathie, Photography © Jonathan Gregson

PANZANELLA

A delicious salad from Tuscany that traditionally makes use of up to 3-day old bread by soaking in water, squeezing dry and adding to the salad but I prefer to use garlic rubbed slices of bruschetta.

Serves 4

• 3 x ½” slices Italian olive oil bread, such as ciabatta
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, 2 peeled and finely chopped
• 2 anchovy fillets
• 1 tablespoon baby capers, drained
• 2 tablespoons chopped flat leaf parsley
• 4 plum tomatoes, seeded and cubed
• 1 small red onion, finely sliced
• ½ cucumber, seeded and cut into ½” chunks
• 2 sticks celery, finely sliced
• 12 basil leaves, ripped
• 2 tablespoons aged red wine vinegar
• 50g (2 oz) stoned, chopped black olives
• salt and ground black pepper

1. Make the bruschetta by dribbling the bread on both sides with some of the olive oil. Ideally grill both sides on a barbecue, but failing that toast both sides under a grill. Rub each side of the bread with one of the gloves of garlic. Rip the bread into ½ ” cubes. Set aside.
2. In a mini food processor or mortar and pestle blend the remaining garlic, the anchovies and capers with ½ teaspoon sea salt. Add the remaining olive oil, vinegar and parsley and pulse the food processor until the ingredients are combined.
3. Combine the bread with the remaining ingredients and toss with the anchovy dressing. Season with a few turns of ground black pepper.