Panzanella (serves 4)
300g leftover bread, torn into bite sized pieces
125ml olive oil, plus extra for drizzling
30ml red wine vinegar
1 tbsp honey
1 pinch salt and pepper
3 cloves garlic
1 red pepper
1 yellow pepper
500g ripe tomatoes
125g red onions
75g olives, pitted
25g pine nuts
1 handful of basil leaves
1 Roast peppers in a drizzle of olive oil for 20-30mins. Leave to cool, scrape off the skin and chop into chunks.
2 In a large bowl, toss bread with 75ml of olive oil, crushed garlic and a sprinkle of salt and pepper. Transfer seasoned bread on to a baking sheet, and toast in oven about 10mins until golden and crisp.
3 Whisk together remaining olive oil, red wine vinegar and honey.
4 Slice red onions as finely as possible and add to dressing with capers.
5 Chop tomatoes in half, add to the bowl. Add in toasted bread, peppers chunks, nuts and herbs, mix together.
6 Leave salad to stand for 20mins to allow bread to soak up the flavours. Season with a little salt and pepper and ready to serve.