In-season SALADS

Panzanella

Serves 4

1 red onion, thinly sliced
pinch of sea salt
pinch of sugar
2 red bell peppers
1 yellow bell pepper
600g ripe mixed tomatoes, roughly chopped
½ cucumber, peeled and cut into chunks
250g sourdough bread, cut into 2cm pieces
3 fresh anchovy fillets (fresh or marinated), finely chopped
2 garlic cloves, crushed
2tbsp capers, rinsed and finely chopped
80g black olives, pitted and halved
5tbsp extra virgin olive oil
2tbsp red wine vinegar
2tsp basil leaves, roughly chopped
salt and pepper
handful of basil leaves, to serve

Pre-heat the oven to its hottest setting and line a roasting tin with foil. Place the onion in a