Roast purple meat and panzanella salad

recipe image

Decide this Tuscan salad to work for lunch. Withhold the bread at room temperature and salad within the fridge.

Jul 31, 2010 2:00pm

  • 10 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print



Roast purple meat & panzanella salad

  • 150 gram ciabatta bread
  • 1/3 cup (80ml) olive oil
  • 1 clove garlic, overwhelmed
  • 2 tablespoon purple wine vinegar
  • 170 gram grape tomatoes, halved
  • 150 gram bottled roasted purple capsicum, drained, chopped coarsely
  • 1/2 cup lightly packed original basil leaves, torn in half
  • 1/3 cup (50g) pitted gloomy olives
  • 1 tablespoon toddler capers, rinsed
  • 100 gram rare roast purple meat slices


Roast purple meat & panzanella salad

  • 1

    Preheat oven to 200°C/400°F. Line an oven tray with baking paper.

  • 2

    Meander bread into chunk-sized devices. Space bread in a single layer on tray; drizzle with half the oil. Bake 10 minutes or except golden.

  • 3

    Space garlic, vinegar and closing oil in a screw-top jar; shake effectively. Season to style.

  • 4

    Space tomatoes, capsicum, basil, olives and capers in a vast bowl with bread; toss gently to mix. High with purple meat; drizzle with dressing.

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