A Note From Tommi

A Mexican take on a Tuscan classic, this gloriously thirst-quenching tomato salad is made for eating in hot weather, using toasted pumpkin seeds in the dressing to give depth of flavour and goodness. Enriching sauces with ground nuts and seeds to add protein to dishes is classic Mexican cookery. It turns this timeless Italian salad into a dish that is not only irresistibly delicious, but works neatly as a light lunch on its own. It is also goes beautifully with a lovely piece of grilled meat or fish, an olive-oil drenched bean salad, a plate of cheese… you get my drift. And what a salad it is! Tomatoes at peak juiciness, griddled peaches and crispy bread to mop up the green vinaigrette laced with anise notes from the tarragon: it’s a brilliant way to use up stale bread and blissful to eat.

Tomato & Griddled Peach Panzanella With Pumpkin-Seed Crema

Ingredients For The Panzanella

3 peaches, peeled, stoned and cut into thickish wedges

700g tomatoes, cut into mis-matched, irregular shapes

½ loaf of white sourdough or ciabatta, cut or torn into 2-3cm pieces

1 big handful basil leaves, torn

5-6 tbsp extra virgin olive oil

Ingredients For The Crema

1 green chilli, preferably jalapeño

15g fresh tarragon leaves

1 small clove garlic

20ml cider vinegar

45g pumpkin seeds

Cooking Instructions

To pre-season the cut tomatoes, put them into a colander or large sieve and set over a mixing bowl. Season with a teaspoon of salt and gently toss to coat. Set aside at room temperature for about 15 minutes, tossing occasionally, to release the tomato juices into the bowl, that will go into the vinaigrette.

Meanwhile, preheat the oven to 180°C/350°F. Toss the bread cubes with 2 tablespoons olive oil and transfer to a baking sheet. Bake for 12-14 minutes until crisp and pale gold. Remove from the oven and set aside. Toast the pumpkin seeds in a small dry frying pan over a medium high heat for 4-5 minutes, until puffed up and lightly coloured.

Put a griddle pan over a high heat. Put the green chilli onto the griddle pan and griddle for 7-8 minutes until blackened all over. Gently toss the peach slices in a drizzle of the olive oil, season with salt and pepper and griddle in the same pan for about a minute each side, or until the orange flesh is patterned with smoky black lines.

For the crema, blitz all but a tablespoon of the pumpkin seeds in an upright blender to a fine powder. Cut the chilli stem away and add to the blender, seeds and all, with the tarragon, garlic and vinegar. Pour in the remaining olive oil and blitz to a cream. Meanwhile, transfer the tomatoes and croutons to a salad bowl. In the mixing bowl of drained tomato juice, whisk in the pumpkin seed cream. Season to taste with salt and pepper. You may have enough salt from the tomatoes.

Toss the croutons into half the dressing. Empty into a bowl with the tomatoes and peaches and dress. Add the torn basil leaves. Toss everything to coat and let rest for 15-20 minutes before tucking in.