Panzanella Salad with Sardines - WellBeing Magazine

Ingredients

• Chilli Garlic Rye:
• 300g rye sourdough bread, torn into chunks
• 3 tbsp garlic-infused olive oil
• Pinch sea salt
• Pinch chilli flakes
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• 2 yellow capsicums, quartered & seeds removed
• 500g mixed cherry tomatoes, halved
• 3 tbsp capers, drained
• 100g red onion, peeled & finely sliced
• 4 tbsp basil leaves, finely sliced
• 2 tbsp apple-cider vinegar
• 4 tbsp extra-virgin olive oil
• 2 × 100g tins sustainably sourced sardines
• Sea salt & black pepper, to taste