This salad borrows flavours from Spain's classic romesco sauce and there's no doubt that roasted peppers,almonds,garlic and sherry vinegar make a great combination.
200g day-old ciabatta loaf,crusts removed,torn into 2cm pieces
extra virgin olive oil
salt and pepper,to season
4 vine-ripened tomatoes,cut into bite-size pieces
250g jar roasted piquillo peppers (or roasted capsicums in oil),drained and cut into large pieces
2 cups parsley leaves
⅓ cup toasted almonds,chopped
⅓ cup roasted skinless hazelnuts,chopped
1 garlic clove,minced
60ml sherry or red wine vinegar
80ml extra virgin olive oil
½ tsp caster sugar
¼ tsp smoked paprika (optional)
Preheat the oven to 190°C. Scatter ciabatta pieces in a large lined oven tray,drizzle with oil and season with salt and pepper. Bake the bread for about 10 minutes,turning halfway through,until dry and golden. Set aside.
To make the dressing,whisk the ingredients together in a bowl until well blended and season to taste. Combine the tomatoes,peppers and parsley in a large bowl. Pour the dressing over the top and toss to combine. Serve the salad scattered with the croutons and nuts.
Serve withrare roast beef with blackened green chilli salsa (optional)
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