Roast beef and panzanella salad

Take this Tuscan salad to work for lunch. Keep the bread at room temperature and salad in the fridge.

ROAST BEEF & PANZANELLA SALAD

Serves 2

Prep

10M

Cook

10M

Total

20M

Woman's Weekly Food

Ingredients

Roast beef & panzanella salad

150 gram ciabatta bread

1/3 cup (80ml) olive oil

1 clove garlic, crushed

2 tablespoon red wine vinegar

170 gram grape tomatoes, halved

150 gram bottled roasted red capsicum, drained, chopped coarsely

1/2 cup lightly packed fresh basil leaves, torn in half

1/3 cup (50g) pitted black olives

1 tablespoon baby capers, rinsed

100 gram rare roast beef slices

Method

Roast beef & 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.

Woman's Weekly Food