Roasted Red Pepper & Avocado Panzanella
Description
A popular summer Tuscan salad of bread and tomatoes.
Notes
Serves 2 Preparation time: 10 minutes
- Nutritional Value per Serving:
- Total Carbs: 37g
- Fibre: 7g
- Net Carbs: 30g
- Protein: 7g
- Fat: 13g
Ingredients
160 g
Cherry Tomatoes 1
Garlic clove, crushed 1⁄2
Red Onion, sliced thinly 1 T
Capers, drained and rinsed 1
Roasted Red Pepper, pickled 1⁄2
Avocado, cubed 1 g
Sea Salt 1 ds
Black Pepper 2 t
Extra Virgin Olive Oil 1 t
Red Wine Vinegar 75 g
Bread, stale and cubed 1 bn
Fresh Basil leavesInstructions
- Slice the cherry tomatoes in half. Crush a clove of garlic and slice and dice. And thinly slice the red onion and then place these ingredients into a bowl with capers. Now slice the pickled pepper and cube the avocado and add them to the bowl. Lightly season with salt and pepper and gently mix together and put to one side.
- In another bowl, put the rest of the salt with the olive oil and vinegar and mix together. Then cube the stale bread and add it to the bowl to soak up the dressing. Give it a stir.
- Now mix everything together and serve with fresh basil leaves.