Roast beef and 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.