Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
This simple panzanella recipe with roasted red peppers from Rachel Phipps can be whipped up in just 30 minutes. With a vibrant combination of roasted red peppers, basil and cucumber, this salad makes the perfect healthy midweek meal.
Peel and thinly slice the red onion. Set the slices aside in a small dish of cold water
2
Tear the chunks of stale bread into small, manageable, bite-sized pieces and place them in a large mixing bowl. Add the capers
3
Peel and deseed the cucumber and cut it into thick slices. Tear the basil and add it to the bowl along with the cucumber pieces. Thinly slice the peppers and add them to the mixture, too
4
Drain the onions and pat the slices dry on a piece of kitchen towel. Add them to the bowl, followed by the red wine vinegar, extra virgin olive oil and the preserving liquid from the jar of peppers
5
Season well with freshly ground salt and pepper and toss until everything is combined. Leave so the bread soaks up the juices for 10–20 minutes before serving