Panzanella with Capers

Ingredients & Quantity

• 1 red onion thinly sliced
• 2 red bell pepper
• 1 cup cherry tomatoes / sungold tomatoes
• 1 persian cucumber
• 250g stale sourdough bread
• 200g bocconcini
• Bunch of fresh basil to garnish

For the dressing

1. 6 tbsp extra v olive oil
2. 4 tbsp white wine vinegar
3. 1 clove garlic crushed /minced
4. 2 anchovies finely chopped
5. 3 tbsp Ishka Farms Capers

How to Prepare

1. Blacken the bell peppers on a gas hob and put in plastic bag or bowl covered with cling film and leave for 20mins.
2. Scrape of blackened skin and dice into approx 1″ pieces
3. Cut the tomatoes in half, salt and leave to drain in a colander while you prep the other ingredients
4. Slice the cucumber and scrape out seeds if watery
5. Tear the bread into chunks and put in a bowl along with the onions, tomatoes, bell peppers, cucumber, capers, bocconcini

For the dressing

• Combine vinegar, garlic, anchovies, olive oil and season to taste
• Pour over the salad and toss thoroughly.
• Roughly tear basil leaves and sprinkle on top along with extra capers
• Allow to sit for 15-20 mins before serving