Ciabatta, Tomato and Roasted Pepper Salad

Preheat the oven to 200ºC.

Cut the bread into 2cm pieces. Place in a bowl and drizzle with olive oil. Sprinkle over the smoked paprika and season generously. Toss, tip onto a lined baking tray and bake in the oven until crisp and golden.
Halve the cherry tomatoes and squeeze out the pips.

Cut the beefsteak tomatoes into large dice. Put the capsicums on an oven tray and roast until the skins
have blackened. Don’t allow them to overcook or they will collapse in the salad. Remove from the oven and allow to cool. Remove the seeds and skin and tear into bite sized pieces.

Dressing: Place all the ingredients except the olive oil, in a food processor. Blend, then add the olive oil in a thin steady stream with the machine running. Taste for seasoning and pour into a large bowl.

To finish: Add the tomatoes and capsicum to the dressing. Toss together and set aside for half an hour if possible. Just before serving add the toasted ciabatta and fresh herbs. Serves 6-8