Roasted Red Panzanella Salad with Chick Peas
Prep time: 20 Min
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Prep time: 6
Ingredients
500g baby roma tomatoes
150g sliced ciabatta (3 thick slices) broken into 2cm pieces
Olive oil spray
Salt and freshly ground black pepper, to taste
400g can chickpeas, drained and rinsed
2 roasted red capsicums, cut into thick strips
180g tub baby bocconcini, drained
⅓ cup baby basil leaves
½ cup Kalamata olives
½ cup ZoOSh Balsamic Dressing
Method
- PLACE the tomatoes and bread onto separate paper lined baking trays. Spray each well with oil and season the tomatoes. Bake in a moderateoven 180°C for 10-15 minutes until the skin of the tomatoes starts to split and the bread is crunchy. Allow to cool.
- ARRANGE the tomatoes and bread onto a serving platter with the chickpeas, capsicums, bocconcini, basil and olives. Season to taste. Drizzle with dressing. Stand for 15 minutes before serving. Serve immediately.