PANZANELLA SALAD WITH TOMATOES, ONION AND RED PEPPERS

SERVES 4

● 4 thick slices of slightly stale, hardened bread, cut into small chunks

● 8tbsp olive oil

● 2 large garlic cloves, finely chopped

● 3tbsp red wine vinegar

● Salt and freshly ground black pepper

● 2 large, juicy tomatoes, chopped

● 300g (10½oz) baby tomatoes in a mix of colours, halved

● 1 x 280g jar ready roasted chargrilled mixed peppers, drained and sliced

● 1 small red onion, sliced

● A handful of olives

● 1 heaped tbsp capers

● A handful of fresh basil leaves, torn

Preheat the oven to 180°C/fan 160°C/gas 4. Place the bread, 2tbsp oil and half the garlic in a serving bowl and toss to coat. Spread on a baking tray and bake for 10-15 minutes, until toasted and golden. Allow to cool.

In the same bowl, whisk the remaining oil and garlic with the vinegar. Season and add the tomatoes, peppers, red onion, olives, capers and croutons. Toss well, sprinkle with the basil and serve immediately.