Panzanella recipe by Abinger Cookery School, Surrey | Local Food Surrey

Ingredients

• 2 tbsp olive oil
• 1 large red pepper
• 1 tsp small capers
• 2 very ripe tomatoes
• 2 large slices of sourdough bread
• 1/4 bunch basil and parsley, roughly torn
• 2 tbsp red wine vinegar