SERVES 4
4 red or yellow peppers
Small loaf of ciabatta
2 tsp chilli flakes
2 garlic cloves, crushed
4 beef tomatoes
2 mozzarella balls
Balsamic vinegar
Fresh basil
Olive oil
Sea salt and pepper
- Preheat your oven to 200C/180C fan/gas 6.
- Slice 4 red or yellow peppers into thin strips and season with salt and pepper.
- Place on a lined baking tray, drizzle with olive oil and roast in the preheated oven for 15–20 mins.
- Cut a loaf of ciabatta into small chunks. Add to a baking tray. Drizzle with olive oil. Add 2 tsp of chilli flakes and 2 crushed garlic cloves and mix around. Roast for 30 mins until a deep golden brown.
- Slice the tomatoes and tear 2 mozzarella balls into big chunks. Combine in a large bowl and add a large glug of olive oil, salt and pepper and a smaller glug of balsamic vinegar. Mix well.
- Add the peppers and croutons to the tomato and mozzarella mixture. Mix well.
- Serve in bowls and sprinkle your crunchy croutons on top. Garnish with fresh basil leaves and a pinch of sea salt.
MOB Veggie by Ben Lebus, published by Pavilion Books