4
Easy
40 minutes, plus marinating time
5 minutes
Cut the peppers into bite-sized pieces and toss with ¼ cup olive oil, the sherry vinegar, chilli and lemon juice. Marinate for an hour or overnight if you can.
In a pan over a medium heat, heat 1 T olive oil and toast chunks of ciabatta until golden. Arrange in a shallow bowl along with the basil leaves, red onion and tomatoes. Top with anchovies and crumble over the ricotta.
In another pan over a medium to high heat, heat 1 T olive oil. Fry the pancetta for 5 minutes or until crisp and golden on all sides. Tumble into the salad directly from the pan and add the peppers, using the juices as a dressing.
Season to taste, then allow the salad to stand for a few minutes before serving to allow the flavours to develop.
