Panzanella from Theo Randall at the Intercontinental

Serves

4

Prep Time

30 mins

Cooking Time

10 mins

Ingredients

For the salad

• 2 red peppers
• 1 loaf of dry ciabatta bread
• 300g heritage tomatoes, preferably of mixed colours
• 1 heaped tsp small capers in vinegar, drained
• a few anchovy fillets (packed in oil)

For the dressing

• 400g ripe plum tomatoes
• 1 garlic clove, peeled
• 5 anchovy fillets (packed in oil)
• small bunch of basil
• 150ml extra virgin olive oil
• 2 tsp red wine vinegar
• 1 heaped tsp small capers in vinegar, drained
•  sea salt and freshly ground black pepper

Method

To make the red peppers

• Preheat a hot grill and char the red peppers on all sides.
• Put them in a bowl and cover with clingfilm. Leave to cool for 10 minutes before scraping off the charred skin with a serrated knife.
• Rinse off the seeds, then rip the peppers into 1cm strips. Set aside.

To make the dressing

• Make the dressing while the peppers are cooling in the bowl.
• Score the skin of the tomatoes, then put them into a pan of boiling water and leave to blanch for 1 minute.
• Lift into a bowl of cold water with a slotted spoon, then peel off the skins.
• Crush the garlic with 1 tsp sea salt in a pestle and mortar until smooth.
• Add the anchovies and half the basil, pounding to a paste. 
• Squeeze the peeled tomatoes to a pulp, then add to the garlic and anchovies.
• Add the olive oil, red wine vinegar and capers. Mix well together.
• Remove the crusts from the ciabatta, then cut into 2cm pieces.
• Put them in a large salad bowl and add the grilled peppers.
• Pour over the anchovy and tomato dressing and toss well so the bread can soak up all the dressing.
• Roughly cut up the heritage tomatoes and toss with the rest of the basil leaves in a separate bowl.
• Spread the tomatoes and basil over the top of the salad, then add the capers and a few whole anchovy fillets.
• Clean up the sides of the bowl before serving.