The first week of winter is just around the corner and we are harvesting the last of some of our garden. Autumn has been quite summer-like here so today we picked some basil and some baby basil, some mint and some spring onions and the last of the rocket. We also have lots of tomatillos still so some of them made their way into the basket too.

Those plus some scraps of the wonderful Minghetti's Paprika and brie sourdough (best baker of sourdough in the region) on the bench made us think of Panzanella. So our fresh and zingy tomatillo Panzanella was born.

Autumn Harvest Tomatillo Panzanella

2 slices sourdough bread

½ teaspoon smoked paprika

olive oil

8 - 10 tomatillo

2 cups rocket leaves

1 roasted red capsicum

2 spring onions

½ cup basil leaves

½ cup mint leaves

small piece feta cheese

Dressing: 1 teaspoon lemon juice, 1 teaspoon dijon mustard, ½ teaspoon worcestershire sauce, 3 tablespoons extra virgin olive oil, salt & pepper- all shaken together in a jar

Put the slices of sourdough onto an oven tray and drizzle with a little olive oil. Sprinkle on the smoked paprika. Bake at 100˚C for about 20 minutes until crisp and golden.

Meanwhile take the capes off the tomatillos, wash them and dice. Slice up the roasted red capsicum and the spring onion into thin strips. Slice up the basil and mint.

Put the rocket into your salad bowl. Add the tomatillos. Sprinkle over the onion and capsicum. Add the mint and basil. Drizzle over the dressing and give everything a good toss.
Finish off with the bread- broken up into pieces and the feta crumbled. Give it  one final light toss and serve.

This would be delicious with some freshly sliced prosciutto on top.