Ingredients

Method

• 2-3 mixed peppers
• ½ cup olive oil
• 3 T sherry vinegar
• 3 T sherry vinegar
• 1 dried chilli
• Juice of 1 lemon
• 2 loaves ciabatta
• ½ cup fresh basil leaves
• 1 red onion, sliced into petals
• 3 ripe tomatoes, squashed
• 6 pickled white anchovies
• 150 g fresh ricotta
• Sea salt and freshly ground black pepper

Method

Ingredients

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.