A simple but absolutely delicious summery panzanella salad with sweet roast peppers and chickpeas. It’s one of my favourite salads and a brilliant way of using up slightly stale bread – which I always seem to have. I love the way the crunchy/ chewy sourdough soaks up the dressing and pepper juices.
You can adds in loads of leaves if you like to make it more leaf based but I like to keep with quite chunky with just a handful of leaves and lots of fresh basil.
Did you know that I have a new cookbook?
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Here's a sneak peak...
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