Grilled Pepper Panzanella


Serves 6

3 red, yellow, or orange bell peppers (or a mix) – quarters
400g (14oz) Cranks Whole Lotta Loaf – cubed
340g (12oz) feta cheese – coarsely crumbled
2 cups cherry tomatoes – halved
1 small red onion – diced
¼ cup chopped fresh basil
¼ cup extra-virgin olive oil – brushing
1 tbsp fresh lemon juice
1 medium clove garlic, crushed
Sea salt and freshly ground black pepper

What you’ll need

Food processor Pastry tin

5How to make

1.Prepare a pan on medium-high heat. Brush the pepper quarters with oil and season with salt and pepper.

2. Grill the peppers skin-side down until grill marks form on one side for approximately five minutes. Flip the peppers and continue to grill until crisp-tender, for about 2 minutes more.

3. Meanwhile, grill the bread, turning once, until nicely toasted on both sides.

4. Cut the peppers into 1in pieces and add to the bowl. Stir in the cherry tomatoes, red onion and basil.

5. In a small bowl, whisk together the remaining ¼ cup oil, the lemon juice, garlic, salt and pepper.

6. Drizzle over the salad and toss to combine.

7. Season to taste with more salt and pepper and let stand for 20 minutes before serving so the flavours meld.

8. Serve with the crumbled feta on top

Recipe courtesy of Cranks

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