Grilled Pepper Panzanella
Ingredients
Serves 6
- 3 red, yellow, or orange bell peppers (or a mix) – quarters
- 400g (14oz) Cranks Whole Lotta Loaf – cubed
- 340g (12oz) feta cheese – coarsely crumbled
- 2 cups cherry tomatoes – halved
- 1 small red onion – diced
- ¼ cup chopped fresh basil
- ¼ cup extra-virgin olive oil – brushing
- 1 tbsp fresh lemon juice
- 1 medium clove garlic, crushed
- Sea salt and freshly ground black pepper
How To Make
- Prepare a pan on medium-high heat. Brush the pepper quarters with oil and season with salt and pepper.
- Grill the peppers skin-side down until grill marks form on one side for approximately five minutes. Flip the peppers and continue to grill until crisp-tender, for about 2 minutes more.
- Meanwhile, grill the bread, turning once, until nicely toasted on both sides.
- Cut the peppers into 1in pieces and add to the bowl. Stir in the cherry tomatoes, red onion and basil.
- In a small bowl, whisk together the remaining ¼ cup oil, the lemon juice, garlic, salt and pepper.
- Drizzle over the salad and toss to combine.
- Season to taste with more salt and pepper and let stand for 20 minutes before serving so the flavours meld.
- Serve with the crumbled feta on top