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🍽️ Bread Salad with Sweet-Spicy Strawberries

442 kcal · 30 min · 4 servings

Ingredients

• Strawberries 200 g
• Brown sugar 1 tbsp
• Salt 1 pinch
• Pepper, black ground 1 pinch
• baguette 1 pcs
• Olive oil 5 tbsp
• butter 2 tbsp
• Cucumbers 1 pcs
• Fennel 1 pcs
• feta 100 g
• Lemons 1 pcs
• Cashew nuts 5 tbsp
• Balsamic vinegar, dark 1 tbsp
• Mustard 1 tsp

Instructions

1. 1. Thoroughly wash the strawberries under running water.
2. 2. Remove the green stems from the berries.
3. 3. Halve the strawberries in the middle.
4. 4. Place the halved strawberries into a bowl.
5. 5. Sprinkle sugar over the berries.
6. 6. Add a pinch of salt.
7. 7. Add freshly ground pepper.
8. 8. Mix the ingredients gently and set the bowl aside.
9. 9. Slice the baguette into thin slices.
10. 10. Heat two tablespoons of olive oil in a pan.
11. 11. Add a small piece of butter to the pan.
12. 12. Fry the baguette slices over medium heat.
13. 13. Fry the slices for about one minute per side.
14. 14. Remove the golden brown slices from the pan.
15. 15. Lightly salt the toasted slices.
16. 16. Place the slices on kitchen paper to absorb excess fat.
17. 17. Break the cooled baguette into coarse pieces.
18. 18. Wash the cucumber thoroughly.
19. 19. Cut off the ends of the cucumber.
20. 20. Slice the cucumber thinly or use a peeler.
21. 21. Remove the outer layer from the fennel.
22. 22. Halve the fennel.
23. 23. Remove the hard core from the fennel.
24. 24. Slice the fennel thinly as well.
25. 25. Drain the feta cheese.
26. 26. Cut the feta into coarse cubes.
27. 27. Wash the lemon under hot water.
28. 28. Grate about one teaspoon of lemon zest finely.
29. 29. Halve the lemon.
30. 30. Squeeze the juice from the lemon.
31. 31. Place lemon juice and lemon zest into a separate bowl.
32. 32. Add two tablespoons of olive oil to the bowl.
33. 33. Season the dressing with salt.
34. 34. Season the dressing with pepper.
35. 35. Whisk the dressing vigorously until well combined.
36. 36. Warm the pan over medium heat.
37. 37. Roast the cashew nuts without additional fat.
38. 38. Roast the cashew nuts for about two minutes.
39. 39. Place the strawberries into a bowl.
40. 40. Add one tablespoon of olive oil to the strawberries.
41. 41. Add balsamic vinegar to the strawberries.
42. 42. Add mustard to the strawberries.
43. 43. Mix the strawberries with the seasonings.
44. 44. Add the warm cashew nuts to the strawberries.
45. 45. Mix everything well together.
46. 46. Place the baguette into the bowl with the lemon dressing.
47. 47. Add the cucumber slices to the bowl.
48. 48. Add the fennel to the bowl.
49. 49. Add the feta cubes to the bowl.
50. 50. Mix the bread with the vegetables and the dressing.
51. 51. Gently fold the mustard strawberries into the salad.
52. 52. Plate the panzanella.

Nutrition per serving

• kcal: 442
• Protein: 14 g · Fett/Fat: 26 g · Carbs: 39 g