Steak and roasted pepper panzanella

This combination of ingredients is delicious and surprisingly simple to put together.

Serves 4 • Ready in 50 mins

2 large red peppers

1 ciabatta loaf, about 300g, torn into large chunks

4tbsp olive oil, plus extra for brushing 2tsp chopped fresh rosemary

2 garlic cloves, finely chopped

2tbsp red wine vinegar

600g mixed tomatoes, halved or cut into chunks, depending on size 1 echalion shallot, very thinly sliced into rings

400g thick-cut sirloin steak

30g flat-leaf parsley leaves

1 Heat the grill to high. Cook the peppers for 15 mins, turning regularly until they blacken and blister. Transfer them to a heatproof bowl, cover with a plate and leave to sit for 5 mins.

2 Heat the oven to 200C/gas 6. Place the bread on a baking tray, drizzle with 2tbsp of the oil and bake for 15-20 mins, stirring occasionally, until golden and crunchy. Transfer to a serving platter.

3 Pierce the peppers with a knife to release any juices into the bowl then put them onto the plate. Place the rosemary and garlic in the bowl with the remaining 2tbsp of oil and the vinegar. Discard the skin and seeds from the warm peppers and cut into wide strips, adding to the bowl and turning to coat in the dressing. 4 Scatter the tomatoes and shallots over the croutons. Spoon over the peppers and their dressing. Leave to sit for 5 mins. 5 Heat a griddle pan. Brush the steak with oil, season with black pepper and cook over a high heat for 2-3 mins on each side, until cooked to your preference. Transfer to a plate and leave to rest for a few mins. 6 Stir the parsley through the panzanella. Slice the steak, arrange on top of the salad then serve swiftly.

Per serving: 500 cals, 21g fat, 4.5g sat fat, 42g carbs