My Panzanella

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: none
  • Difficulty: Very Easy
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My Panzanella


  • 4 tbsp sherry vinegar
  • 3 salted anchovy fillets
  • 1 tbsp capers
  • 1 small clove garlic, finely crushed
  • 6-8 tbsp extra virgin olive oil
  • 6 tbsp fresh chopped fresh basil
  • 1 small red onion, very finely sliced
  • 1 red 1 yellow 1 green peppers, roasted then cut into long slices
  • 10 ripe full flavour tomatoes
  • 250g sourdough ripped into small pieces, ten baked until crisp in the oven
  • pepper

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  • Place all the ingredients into a blender for the dressing and blitz until you have a rough puree.
  • Place the onions into a bowl along with the sliced roasted warm peppers.
  • Cut the tomatoes in half and squeeze the seeds and juice over the peppers, the cut into quarters and add.
  • Add the sourdough pieces and then the dressing mix well, leave for 15 – 20 minutes then serve in deep bowls.

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