Serving Size: 4
Yield: 4 -6 (as a side dish)
Summary:
Delicious summer salad that is almost a whole meal on it's own. Just add some barbecued/grilled meat, chicken or fish and you're done.
The original recipe (from Jamie Oliver's 30 Minute Meals) is actually made with jarred red peppers, but on one occasion I had run out and so substituted with some olives. You could actually use a combination of both olives and peppers for a super flavour kick.
Ingredients:
1/2 ciabatta loaf, (or other loaf)
1 teaspoon fennel seeds
a few sprigs oregano or rosemary
1 tablespoon small capers
2 anchovy fillet
a small bunch of fresh basil
10 Welly Boot table Olives, pitted
1 clove garlic
4 vines of cherry tomatoes, red and yellow preferably
3 large tomatoes
red wine vinegar
parmesan cheese, to cheese
Seasonings
Welly Boot Extra Virgin Olive Oil
Sea Salt
Freshly cracked black pepper
Directions:
1. Tear the ciabatta into 2cm pieces. Put into a roasting tray, drizzle with olive oil and toss with the fennel seeds, a few sprigs oregano or rosemary and a pinch of salt. Mix so bread is coated then put under a high grill for 10 minutes or until golden.
2. Roughly chop together the capers and anchovies with most of the basil leaves and the olives.
3. Crush over the garlic clove. Add all of the tomatoes, roughly chopped. Put into a large bowl with a splash of red wine vinegar, a good drizzle of olive oil and salt and pepper to taste.
4. Add the ciabatta then toss and squeeze the whole mixture together with your hands.
5. Top with the rest of the basil leaves and finely grated parmesan to serve.
{TIP} A great way to use up leftover bread bread. I have used ciabatta, baguettes, french sticks any nice loaf of bread really. It can be a couple of days old too!
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