Ultimate Panzanella Recipe - Great British Chefs

Ingredients

• 300g of sourdough bread, torn into rough chunks for roasting or sliced for barbecuing
• olive oil
• salt to taste
• 2 red peppers
• vegetable oil, for deep-frying
• 2 tbsp of capers
• 1kg ripe tomatoes, different colours and sizes, chopped into chunks if large, halved or quartered if small
• 6 anchovy fillets, halved lengthways
• 1 handful of basil leaves, torn
• 1 handful of Kalamata olives
• 1 shallot, very finely chopped
• 50ml of red wine vinegar
• 1 tbsp of seaweed powder, such as blitzed nori or another mild seaweed
• 75ml of extra virgin olive oil
• freshly ground black pepper to taste