Roast purple meat and 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.