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£2.15 eachBread salads can make a great change to sandwiches or bruschetta, and are really useful for reviving a less than perfectly fresh loaf. Letting the tomato juices mingle with the other ingredients, at room temperature, is crucial.
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Preheat the oven to 200ºC, gas mark 6. Tear the ciabatta into bitesized pieces and place on a baking sheet. Drizzle with 1 tbsp oil, then cook for 12-15 minutes, turning occasionally, until crisp and golden. Place in a bowl.
Coarsely chop ½ the tomatoes and add to the bread with the garlic, parsley and onion.
Whisk together the vinegar and remaining oil, then pour over the salad and leave to stand at room temperature for 20 minutes.
Add the remaining chopped tomatoes and scatter over the anchovies and capers. Serve as a main course or, if preferred, as a side to go with lamb.
Typical values per serving when made using specific products in recipe
Energy | 1,678kJ/ 401kcals |
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Fat | 20g |
Saturated Fat | 2.6g |
Carbohydrates | 42g |
Sugars | 15g |
Fibre | 5.2g |
Protein | 11g |
Salt | 1.6g |
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