LIGHT LUNCH
Sourdough panzanella with tomato and fennel
VEGAN & DAIRY-FREE Serves 4
● 120g sourdough rye bread with crust, ideally 1–2 days old, cut or torn into chunks● 4 tbsp olive oil● 40g roasted red pepper from a jar, drained weight, sliced● 2 large tomatoes, deseeded and cut into 2cm chunks● ½ fennel bulb, tops trimmed, bulb very finely sliced● ¼ red onion, finely sliced● 25g black olives, pitted and coarsely chopped● Handful basil leaves, finely shredded● 2 tbsp balsamic vinegar● Sea salt, pink Himalayan● Black pepper, freshly ground 1. Preheat the oven to 200°C, 180°C fan, gas mark 6. In a large bowl, toss the bread with half the olive oil. Spread the bread out on a baking sheet and bake for 12 mins, or until nicely toasted.…