Heritage Tomato Panzanella Salad with Nasturtium

Heritage Tomato Panzanella Salad with Nasturtium

From Dan Smith, head chef at The Peacock at Rowsley

Dan Smith, head chef at The Peacock in Rowsley.

DAN (pictured) says that Nasturtium is really easy to grow and this dish is a great way to use the excess leaves which the plant produces. This recipe will serve four people as a starter but can also be served as a side salad with BBQ meats. 

Dam Smith was Michelin trained by Tom Aiken, and is passionate about using seasonal quality ingredients.

The Peacock has three AA Rosettes, one of only three restaurants with that accolade in Derbyshire.

The Peacock at Rowsley is a stunning luxury hotel in the Peak District National Park.
Heritage Tomato Panzanella Salad with Nasturtium
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Heritage Tomato Panzanella Salad with Nasturtium

Ingredients

  • 400g tomatoes of all different sizes, colours and varieties

  • 2 slices of sourdough bread, torn into chunky pieces 

  • 8g baby capers

  • 16g Cabernet or red wine vinegar

  • Nasturtium flowers and small leaves


  • Nasturtium Pesto

  • 100g Nasturtium leaves

  • 20g pinenuts 

  • 20g grated parmesan cheese 

  • 1 clove garlic 

  • 125g light olive oil 

  • Salt to taste


  • Pickled Shallot Rings

  • 1 banana shallot, peeled and sliced into thin rings

  • 75g white wine vinegar 

  • 50g caster sugar 

  • Nasturtium Oil

  • 100g Nasturtium leaves 

  • 300g light olive oil 


  • Confit Cherry Tomatoes 

  • 100g cherry tomatoes 

  • 1 bay leaf

  • 1 sprig of thyme 

  • 1 garlic clove 

  • 100g light olive oil 

Method


  • Nasturtium Pesto 
  • Blend all the ingredients together in a food processor, then season to taste.
  • Pickled Shallot Rings
  • Combine the sugar and vinegar together in a pan and bring to the boil. 
    Place the shallot rings into a bowl and pour over the hot liquid and allow to cool, then drain and discard the liquid.
  • Nasturtium Oil
  • Bring a pan of water to the boil, blanch the Nasturtium leaves in the water for 1 minute, the drain and refresh in cold water. 
    Squeeze out any excess water, then blend in a jug blender with the oil 
  • Confit Cherry Tomatoes
  • Bring a pan of water to the boil and blanch tomatoes for 30-60 seconds. 
    Refresh in iced water, using a small knife to remove the skin. 
    Mix the tomatoes with the remaining ingredients, then place onto a tray.
    Put the tray into the oven on a low setting and cook for around 2-3 hours until the tomatoes are cooked through but retain their shape. 
  • To Assemble
  • Cut the tomatoes into all different shapes and sizes then place into abowl. 
    Toss the torn sourdough in a little of the oil from the confit tomatoes; then grill on a red-hot chargrill. 
    Add the warm bread to the tomatoes with the confit tomatoes, capers, vinegar and Nasturtium oil, add a little salt and mix together.
    Spread the pesto onto the base of the plates and assemble the tomato mixture on top. Garnish with the nasturium leaves and flowers.
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