Autumn Panzanella

1/2 loaf bread (sourdough would be lovely, but I used homemade country white)

1 1/2 Tablespoon Tahini
juice of 1 lemon
olive oil
2 zucchini
1/2 spanish onion
1/2 red chilli
2 cloves garlic
handful of rocket

Cube the bread, spread evenly onto baking tray and dry in a warm oven until crunchy.
Slice the zucchini’s and fry til lightly browned in a little olive oil. Remove from pan and add sliced onion and cook lightly. When onion is almost done, add sliced chilli and garlic. Cook for a minute then mix with cooked zucchini in a bowl.
For Dressing:
Mix tahini with olive oil and lemon juice. This dressing will inevitable emulsify so loosen with some water as we want a runny dressing for the croutons to soak up.

Add croutons to vegetables, pour dressing over and mix well. Add rocket and season with sea salt and pepper, mix lightly to dress the leaves evenly.
Serve and eat immediately.