Jamaican arduous dough—a kind of tender, chewy white bread with a barely candy taste and a signature thick crust—is the star of this Jamaican riff on Italian Panzanella salad from the Plentiful cookbook. Discover it within the bread aisle of Caribbean markets or on-line.
What you want:
For the panzanella:
2 giant beets, peeled and quartered
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
2 thick slices of arduous dough bread, minimize into chunks
¾ cup cherry tomatoes, halved
¾ cup radishes, sliced
¼ cup mint leaves, finely sliced
⅔ cup vegan feta, crumbled
¼ cup basil leaves, roughly torn
For the dressing:
1 garlic clove, finely chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
Juice of ½ lemon
What you do:
- For the panzanella, preheat oven to 350 levels. On a baking sheet, toss beets with 1 tablespoon olive oil and ¼ teaspoon salt and ¼ teaspoon pepper. Roast in oven for 40 minutes.
- On a separate baking sheet, place bread and toss with remaining 1 tablespoon of olive oil and remaining ¼ teaspoon salt and ¼ teaspoon pepper, then bake for 20 minutes. Take away and let cool barely.
- Into a big bowl, add tomatoes, radishes, mint, feta, and basil.
- For the dressing, in a small bowl, whisk all substances. Add to tomato combination, add bread and beets, toss gently to coat, and serve instantly.
