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Panzanella with roasted peppers

From Great Food Bites
Gino D'Acampo recommends that you serve his flavoursome warm bread and roasted pepper salad with rosemary and garlic-roasted spatchcock chicken

Panzanella with roasted peppers

Method

1. Preheat the oven to 180C/ gas 4.

2. Rub the peppers with 1 tablespoon of olive oil, and arrange in a roasting tin. Roast in the oven for about 20 minutes, until blackened all over.

3. Remove from the oven, tip into a large bowl and cover with plastic food wrap. Leave the peppers to cool and the skin will easily separate from the flesh.

4. In the meantime, arrange the bread slices in the roasting tin and roast in the oven for about 10 minutes, until golden and crisp.

5. In a large bowl, combine the salad leaves, cucumber, onions, artichokes, quail's eggs, capers, tomatoes, basil, anchovies and goat's cheese.

6. Dress with the vinegar and the remaining extra virgin olive oil, and season with sugar, salt and pepper.

7. Remove the skin and seeds from the roasted peppers and cut the flesh into strips. Tip into the salad along with the warm bread. Give everything a good stir and serve straight away.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
3 red peppers
5 tbsp Italian extra virgin olive oil
1 small loaf country-style bread, sliced
handful Frisee lettuce
handful large radicchio leaves
handful rocket leaves
1 small Cucumber, diced
1 large red onion
1 x 250g jar artichoke hearts in olive oil, quartered
12 small quails' eggs, boiled, peeled
2 tbsp capers
3 Tomatoes
10 basil leaves
8 anchovy fillets
3 tbsp red wine vinegar
1 tsp Sugar
250g Goats cheese, crumbled
salt and pepper