Roasted Red Panzanella Salad with Chick Peas
- Prep:20 Min
- Cook:15 Min
- Yields:6 Servings
- 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.
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