* 1 small loaf of ciabatta, preferably slightly stale
* 4tbsp extra virgin olive oil
* 1 red bell pepper
* 1 yellow bell pepper
* 1 green bell pepper
* 350g (12 ounces) tomato vine
* Handful of basil leaves
* Salt and black pepper
1st Preheat the oven to 200 ° C (400 ° F, gas mark 6).
2nd Cut off the crust of the ciabatta bread. Tear the bread cut into bite-sized pieces and on a baking sheet. Drizzle with 3tbsp of oil and season with salt and black pepper. Toast in oven for 4-5 minutes until golden brown.
3rd Halve and de-seed the peppers and place on a baking sheet and drizzle with the remaining oil. Roast in the oven for 20-25 minutes. When cool enough to be handled, make the roasted peppers in a plastic bag to cool. When the peppers are cooled enough to remove the skin wrinkled and light. Cut the peppers into pieces skin.
4th Plunge the tomatoes in hot water, then drain them throw the deep end. Remove the skin.
5th Place the bread and peppers in a bowl instead of a sieve at the top of the bowl. Cut the tomatoes in half and spoon the juice and seeds in the sieve. Add the tomatoes, the bread with meat and peppers. Let the tomato drips onto the bread, peppers and tomatoes. When all the juices dripping into a bowl toss the seeds and leave the salad for at least 30 minutes. Tear basil leaves and add a handful of the bowl. Toss and serve.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.