One-bowl meals in Maria Zizka’s new book
In recent years the one-bowl meal has become a staple of contemporary eating, but the idea of a complete meal in a bowl is not new: think of Korean bibimbap, a sizzling hot stone bowl of rice served with a colourful array of pickles, spicy chile sauce, and an egg; or traditional Japanese donburi rice bowls topped with vegetables and meat or seafood. Maria Zizka has compiled some delicious recipes . . . based around just the one bowl in her new book One-Bowl Meals. PANZANELLA CAPRESE mixed baby greens base + tomatoes + torn croutons + mozzarella + basil If you like caprese (mozzarella, tomatoes, and basil), then you’ll love this mash-up of caprese and another classic Italian dish. Panzanella is bread salad, which sounds like an oxymoron but is, in fact, a brilliant way to use up day-old bread or croutons. By mixing juicy ripe tomatoes with bread, you revive the bread and imbue it with extra flavour at the same time. Ingredients Base ■ 4 handfuls (about 115g) of mixed baby greens ■ Flaky sea salt ■ Freshly ground black pepper Toppings ■ Torn croutons ■ 2 thick slices of country-style bread (like rustic sourdough) ■ 2 tbsp extra-virgin olive oil ■ 1/4 tsp fine sea salt ■ 340g ripe tomatoes (a mix of colours is nice!) ■ 2 tsp red wine vinegar ■ 1/2 tsp flaky sea salt ■ Freshly ground black pepper ■ 115g fresh mozzarella or burrata cheese ■ 8 large fresh basil leaves, thinly sliced into ribbons or torn into small pieces ■ Good-quality extra-virgin olive oil Method Divide the mixed greens between 2 serving bowls and season them with a big pinch of flaky salt and several grinds of pepper. For the croutons, tear the bread into irregularly shaped 4cm pieces. Heat a large pan over medium-high heat. Add the olive oil, bread pieces, and salt. Cook, stirring often, until the croutons are golden brown in a few places and crisp on the outside, 4 to 8 minutes. Meanwhile, slice the tomatoes into bitesize wedges and place them in a large bowl along with the vinegar, flaky salt, and lots of pepper. Using a large spoon, gently crush the tomatoes to release some of their juices. When the croutons are done cooking, transfer them to the bowl with the tomatoes. Mix well, then place the tomatobread salad on top of each bowl of greens. Slice or tear the mozzarella into bite-size pieces and add them to the bowls. Scatter the basil on top of everything. Drizzle generously with olive oil.