Panzanella on Whipped Avocado

All the crunch of a classic panzanella, layered over a creamy Green Goddess avocado whip.

Serves: 4
Time: 20–25 minutes

Ingredients

2 slices sourdough bread, torn into chunks
1 tbsp olive oil
300g mixed tomatoes, roughly chopped
½ cucumber, diced
3–4 tbsp TOSS Viva La Vinaigrette
1 ripe avocado
4–5 tbsp TOSS Green Goddess
Seeds of ½ pomegranate
Salt and black pepper

Method

Preheat the oven to 200°C (fan 180°C). Toss the torn sourdough in olive oil and season with salt and pepper. Bake for 8–10 minutes, until golden and slightly crispy on the edges.

Meanwhile, place the tomatoes and cucumber in a bowl. Drizzle over the Viva La Vinaigrette and toss to coat. Fold in the crispy sourdough once cooled slightly.

Blitz the avocado and TOSS Green Goddess together in a nutribullet until smooth and whipped.

Spread the whipped Green Goddess avocado across a serving plate or platter. Layer the panzanella salad on top.

Finish with a scatter of pomegranate seeds.

Perfect as a light lunch or as a starter for a sharing table.