Save to your scrapbook
Anchovy & tomato panzanella
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 red peppers, deseeded
½ ciabatta (135g), torn into small pieces
500g classic vine tomatoes
50ml extra virgin olive oil
2 cloves garlic, crushed
1 tbsp red or white wine vinegar
50g can anchovies in olive oil, drained and chopped
75g pitted black olives
25g pack basil, stalks removed
1. Preheat the grill to high. Cut the peppers into small chunks and scatter on a foil-lined baking sheet. Grill for 10 minutes until softened and beginning to colour. Scatter the bread on top and grill for a further 1-2 minutes until lightly toasted.
2. Quarter the tomatoes and scoop the pulp into a sieve resting over a bowl. Use the back of a spoon to press as much juice out of the pulp as you can. Discard the pulp. Stir the oil, garlic, vinegar and anchovies into the tomato juice and season with black pepper.
3. Combine the ciabatta, tomatoes, peppers and olives in a bowl. Tear in the basil. Pile onto plates and spoon the dressing over.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in June 2019.