Keep the vampires at bay

GARLIC BREAD PANZANELLA

Garlic bread and avocado give this Italian bread and tomato salad a delicious twist.

Ingredients

(serves 6)

2 tablespoons olive oil

1 garlic bread of 20 cm, cubed 200 g cherry tomatoes

1 small red onion, sliced into thin rings

1/3 cup peppadews, chopped 1 small yellow pepper, diced 3 large plum tomatoes, sliced into wedges

1 tablespoon red wine vinegar 2 avocados, peeled, pitted and sliced into thin wedges

Here’s how

1 Heat 1 tablespoon olive oil in a thick-bottomed saucepan and fry the bread cubes until they’re golden brown and crispy, almost like croutons. Spoon out the bread and drain the oil on kitchen paper.

2 Pour more oil into the frying pan and fry the cherry tomatoes until the skins burst open. Stir in the onion, peppadews and yellow pepper with the hot tomato and remove the pan from the heat.

3 Mix the fresh tomato wedges and bread cubes and the vinegar through the warm tomato mixture. Spoon the salad into a pretty plate and arrange the avocado slices on top.

Drive & Camp says Add a handful of fresh basil or rocket leaves to the salad if you have herbs available.