PITA AND BACON PANZANELLA

Pretend you’re under the Tuscan sun with this classic salad of bread, tomato and onion, here with the delish addition of bacon. Yum!

Preparation time 20 mins Cooking time 15 mins Serves 2

2 pitas, torn into bite-sized pieces Cooking oil spray

2 rashers rindless bacon

6 ripe roma tomatoes (3 halved,

3 cut into chunky pieces)

2 Tbsp sherry vinegar

1 Tbsp extra virgin olive oil Sea-salt flakes and freshly ground

black pepper, to serve

‰/‹ red onion, thinly sliced

1 lebanese cucumber, deseeded

and sliced into 1cm pieces

2 roasted capsicums from a jar, sliced Basil leaves, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Arrange pita on an oven tray, spray with a little oil and toss well. Bake for 15 minutes, or until golden and crunchy.

STEP 2 Meanwhile, heat a frying pan on high. Cook bacon for 3 minutes each side, or until crispy. Drain on paper towel, then cut into pieces.

STEP 3 Put tomatoes in a bowl, add sherry vinegar and oil, then season. Toss through onion, cucumber and capsicum.

STEP 4 Toss in pita croutons, bacon and basil. Serve.