Panzanella salad with meatballs and chopped olive and tomato dressing and puff pastry tiramisu

Panzanella salad 

• 1/2 loaf SASKO white bread, cut into cubes
• Some Willow Creek Persian lime flavoured olive oil
• Salt and pepper to taste
• 800g mixed tomatoes, cut into bite-size pieces
• 2 large red onions, peeled and sliced
• 1 large red pepper, deseeded and chopped
• 500g boerewors meat, rolled into small meatballs
• Some fresh basil leaves to serve 

Dressing 

• 1 cup green olives, pitted and chopped
• 1/2 cup sun-dried tomatoes, chopped
• Zest and juice of 2 lemons
• 200ml Willow Creek Persian lime flavoured olive oil
• A Handful of fresh chives, chopped
• A handful of parsley, chopped
• Salt and pepper to taste 

Puff pastry tiramisu 

• 1 packet Magpie puff pastry, rolled out and cut into 12 discs. You can also measure the size of the glasses you are using and cut the pastry accordingly.
• 6 large egg yolks
• 1 cup castor sugar
• 1 cup mascarpone cheese
• 2 cups cream
• 1 cup strong coffee mixed with 100ml coffee liqueur or brandy
• Some cocoa powder to dust on top