Roast beef and panzanella salad

ingredients

• Roast beef & panzanella salad

  • 150 gram ciabatta bread
  • 1/3 cup (80ml) olive oil
  • 1 clove garlic, crushed
  • 2 tablespoon red wine vinegar
  • 170 gram grape tomatoes, halved
  • 150 gram bottled roasted red capsicum, drained, chopped coarsely
  • 1/2 cup lightly packed fresh basil leaves, torn in half
  • 1/3 cup (50g) pitted black olives
  • 1 tablespoon baby capers, rinsed
  • 100 gram rare roast beef slices

method

• Roast beef & panzanella salad

  • 1

    Preheat oven to 200°C/400°F. Line an oven tray with baking paper.

  • 2

    Tear bread into bite-sized pieces. Place bread in a single layer on tray; drizzle with half the oil. Bake 10 minutes or until golden.

  • 3

    Place garlic, vinegar and remaining oil in a screw-top jar; shake well. Season to taste.

  • 4

    Place tomatoes, capsicum, basil, olives and capers in a large bowl with bread; toss gently to combine. Top with beef; drizzle with dressing.