Home
Recipes
red wine vinegar

Cheesy chicken quesadillas

Cheese recipes

Cheesy chicken quesadillas

20 minutes

Sweet beetroot pizza with butternut purée and goat's cheese

Beetroot recipes

Sweet beetroot pizza with butternut purée and goat’s cheese

25 minutes

Grilled halloumi, sweet strawberry and tomato salad

Berry recipes

Grilled halloumi, sweet strawberry and tomato salad

5 minutes

Peri-peri spatchcock chicken with apple-and-mint tzatziki

Chicken recipes

Peri-peri spatchcock chicken with apple-and-mint tzatziki

50 minutes

Beef picanha with flatbreads

Beef recipes

Beef picanha with flatbreads

40 minutes

Roast potato salad

Potato recipes

Roast potato salad

30 minutes

Maple-and-balsamic duck skewers with charred corn salad

Corn recipes

Maple-and-balsamic duck skewers with charred corn salad

10 minutes

Barley

Avocado recipes

Barley “buddha” bowls

50 minutes

Roast winter veg with bacon and wilted chard

Bacon recipes

Roast winter veg with bacon and wilted chard

40 minutes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

Anchovy recipes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

20 minutes

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Sweet potato

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Roast pepper panzanella

Italian recipes

Roast pepper panzanella

20 minutes

Load more

Roast pepper panzanella

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

3 sweet red peppers, halved
6 oregano sprigs
6 cloves garlic
3 T olive oil
100 g day-old ciabatta, broken into pieces
4 Roma tomatoes, quartered
10 anchovy fillets, roughly chopped
2 T Italian parsley, roughly chopped
4 leaves chicory, roughly chopped
12 caperberries
1 x 35 g packet Woolworths Italian hunter-style salami
1 T red wine vinegar
Sea salt and freshly ground black pepper, to taste
2 T Parmesan, grated

Method

Place the peppers on a baking tray, top with a sprig of oregano, 4 smashed garlic cloves and drizzle with 2 T olive oil. Grill until charred and soft. Remove from the oven to cool. Once cool, remove the seeds, roughly chop the peppers and set aside.
Heat the remaining olive oil in a pan over a medium heat. Add the ciabatta and fry until golden. Finely chop the remaining garlic and add to the pan. Turn off the heat.
Mix the remaining except the Parmesan ingredients in a bowl. Add the roast peppers, toasted ciabatta and garlic oil and sprinkle over the Parmesan.

Browse more Italian recipes here.