Tomato and roasted pepper summer salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180C.

Step 2

De-seed and slice your red or yellow peppers into thin strips and season with salt and pepper.

Step 3

Place on a baking tray, lined with baking paper, drizzle with olive oil and toast for 15-20 mins.

Step 4

Cut a small loaf of ciabatta into small chunks. Add to another baking tray. Drizzle with olive oil. Add 2 tsps of chilli flakes and 2 crushed garlic cloves and mix around. Roast for 30 mins until golden.

Step 5

Slice the tomatoes and tear the mozzarella balls into big chunks.

Step 6

Combine in a large bowl and add a glug of olive oil, some salt and pepper abs a smaller glug of balsamic vinegar. Mix well.

Step 7

Add the roasted peppers to the tomatoes and mozzarella mixture.

Step 8

Serve your fresh salad in bowls and sprinkle your crunchy croutons on top. Garnish with fresh basil.