Bloody mary panzanella
SERVES 4 AS A SIDE SALAD. HANDS-ON TIME 15 MIN
FOOD TEAM’S TIPS
The vodka gives the dressing an extra kick and mimics the flavour of a bloody mary, but you can leave it out. Use a vegetarian Worcestershire sauce for veggies. Heat 2 tbsp extra-virgin olive oil in a large frying pan over a medium heat and fry 150g ciabatta, torn into chunks, with a sprinkle of sea salt flakes until just starting to crisp. Remove from the heat.
In a bowl, mix together 250g halved cherry tomatoes, 2 sliced celery sticks and 2 tbsp drained capers. In another small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp vodka (optional), 1 tsp red wine vinegar, ½ tsp Worcestershire sauce, ¼ tsp Tabasco sauce, ¼ tsp celery salt and some cracked black pepper. Pour over the tomato mixture, then stir in the toasted ciabatta and stir to combine. Serve with lemon wedges and a scattering of fresh basil leaves.
PER SERVING 225kcals, 12.8g fat (1.9g saturated), 5g protein, 21.3g carbs (3.5g sugars), 0.9g salt, 2.3g fibre