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Dinner with Rukmini
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Roasted Tomato, Red Pepper and Artichoke Panzanella with Tarragon and Lemon
Introduction from Rukmini Iyer
This is a glorious all-in-one warm salad. The sourdough for the panzanella toasts beautifully on top of the roasting tomatoes and red peppers, with added flavour from the artichoke oil – perfect to feed a crowd.
Ingredients
Method
Preheat your oven to 180°C fan/200°C/gas 6.
Cut the large tomatoes in half and mix them in a roasting tin with the smaller tomatoes, red peppers, artichokes, oil, garlic and tarragon. Season with sea salt, place the roughly torn sourdough on top, then transfer to the oven and roast for 35 minutes.
Meanwhile, mix together the lemon juice, extra virgin olive oil, sea salt and finely chopped tarragon. Once the vegetables are cooked, gently stir the dressing through along with the rocket or spinach. Serve hot.
Note: If you can’t easily find tarragon, use basil.
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