Roast pepper panzanella
| Serves: | 6 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 12 caperberries
- 1 x 35 g packet Woolworths Italian hunter-style salami
- 50 g parmesan, grated
- sea salt and freshly ground black pepper, to taste
- 1/3 cup red wine vinegar
- 4 tbsp olive oil
- 4 leaves chicory, roughly chopped
- 4 tbsp Italian parsley, roughly chopped
- 10 anchovy fillets, roughly chopped
- 4 Roma tomatoes, quartered
- 100 g day-old ciabatta, broken into pieces
- 6 cloves garlic
- 6 sprigs oregano
- 3 sweet red peppers, halved
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the peppers on a baking tray, top with a sprig of oregano, 4 smashed garlic cloves and a drizzle with olive oil. Grill until charred and soft. Remove from the oven to cool. Once cool, remove the seeds, roughly chop the peppers and set aside.
- Heat the olive oil in a pan over a medium heat. Add the ciabatta and fry until golden. Finely chop the remaining garlic and add to the pan. Turn off the heat. Mix the remaining ingredients in a bowl. Add the roasted peppers, toasted ciabatta and garlic oil and sprinkle over the Parmesan.
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