Crispy Broccoli Panzanella

Ingredients:

• 1 broccoli head (about 375 g)
• 40 g Parmesan cheese
• 100 g garlic bread (or crusty bread like ciabatta; garlic bread adds extra flavor)
• ½ red onion
• ½ fresh red chili
• 1 teaspoon small capers in brine
• 300 g ripe mixed-color tomatoes
• 4 black olives (with pits; remove pits before adding)
• 1 bunch fresh basil (about 15 g)
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil (plus a little extra for the tray)
• Salt and black pepper, to taste

• Instructions:

  1. Preheat the oven to 190°C (375°F / gas mark 5). Peel the tough outer skin from the broccoli stalk. Cut the broccoli in half lengthwise through the stalk to make two thick halves. Bring a large pot of salted water to a boil, add the broccoli halves, cover, and blanch for 2 minutes. Drain well, let it steam dry and cool slightly.
  2. Line a roasting tray with baking (parchment) paper and rub/drizzle it with a little olive oil. Finely grate half the Parmesan (about 20 g) evenly over the tray in a uniform layer, covering enough space for both broccoli halves. Place the broccoli halves cut-side down on top of the cheese (this creates a crispy Parmesan crust underneath). Finely grate the remaining Parmesan generously over the top of the broccoli. Tear or cut the garlic bread into chunks and place it on the tray alongside the broccoli (or on a separate small tray if space is tight). Roast for 20 minutes, or until the broccoli is golden, crispy, and the Parmesan is bubbly and browned. The bread should be toasted and crunchy.
  3. While roasting, prepare the salad base: Peel and finely chop/slice the red onion. Finely chop the fresh red chili (deseed if you prefer less heat). Place both in a large bowl with the drained capers. Halve or quarter the tomatoes and add them. Pit and tear or chop the olives, then add them. Tear most of the basil leaves (reserve a few small ones for garnish) and add to the bowl. Season with salt and pepper, then drizzle over 1 tablespoon red wine vinegar and 2 tablespoons olive oil. Toss gently and let it marinate to develop flavor.
  4. Once everything is roasted, remove from the oven. Tear or crush the toasted garlic bread into smaller pieces and mix it into the marinated tomato salad. Taste and adjust seasoning (add more vinegar, oil, salt, or pepper if needed). Flip the broccoli halves over to show the beautiful crispy, cheesy side up. Divide the panzanella salad between two plates or bowls. Place one crispy broccoli half on top of each serving. Scatter any extra crispy Parmesan bits from the tray over the top, along with the reserved basil leaves.

  Tips & Notes:

  • The smashed broccoli creates more surface for that addictive Parmesan crunch—don’t skip gently flattening it after blanching (use the base of the pot for easy pressure).
  • Best enjoyed immediately while the broccoli is hot and crisp.
  • For a heartier meal, add grilled chicken, tuna, or mozzarella on the side.