Panzanella

Name: Panzanella
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: ½ red onion, sliced finely; 200g tomatoes, cherry or vine tomatoes; 1 red or yellow pepper; 200g stale sourdough bread; 2 tbsp organic cyder vinegar; 2 tsp capers; 2 anchovies, finely chopped; ½ garlic clove, crushed; 4 tbsp extra virgin olive oil; Handful fresh basil, chopped or torn

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Ingredients

½ red onion, sliced finely
200g tomatoes, cherry or vine tomatoes
1 red or yellow pepper
200g stale sourdough bread
2 tbsp organic cyder vinegar
2 tsp capers
2 anchovies, finely chopped
½ garlic clove, crushed
4 tbsp extra virgin olive oil
Handful fresh basil, chopped or torn

Directions

Add the sliced onion to a bowl of cold water with a dash of salt and leave to soak for up to an hour to soften.
Use a gas hob or blowtorch to blacken the pepper, wrap in clingfilm and leave for 20 minutes.
Tear the stale bread into chunks and toss in a large salad bowl with the vinegar.
Drain the onion and add to the salad bowl with the capers and tomatoes.
Scrape the blackened skin from the pepper and cut into strips, then add to the salad
Whisk the chopped anchovies, garlic and olive oil together and season. Pour over the salad and toss. Sprinkle with the fresh basil and leave to stand for up to an hour to soak before tucking in.