Roast beef and panzanella salad
Take this Tuscan salad to work for lunch. Keep the bread at room temperature and salad in the fridge.
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Ingredients
- Roast beef & panzanella salad
- 150 grams ciabatta bread
- 1/3 cup (80ml) olive oil
- 1 clove garlic, crushed
- 2 tablespoons red wine vinegar
- 170 grams grape tomatoes, halved
- 150 grams bottled roasted red capsicum, drained, chopped coarsely
- 1/2 cup lightly packed fresh basil leaves, torn in half
- 1/3 cup (50g) pitted black olives
- 1 tablespoon baby capers, rinsed
- 100 grams rare roast beef slices
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