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Chargrilled Capsicum, Bocconcini & Caper Bread Salad

1/2 Ciabatta bread loaf cut into 2cm pieces

60g Olive oil

2 tsp Sea salt & milled black pepper

3 Garlic cloves - minced

60g Lemon oil

20g Red wine vinegar

10g Dijon mustard

100g Bocconcini

15g Basil - torn

15g Italian parsley - torn

1/4 cup Large green pitted olives

2 tbsp Capers – washed & dried

Toss bread pieces around in a bowl with olive oil, minced garlic, salt & pepper. Toast bread till golden at 170’C. Don’t over toast as you want the bread to absorb the dressing.
Wash capers from brine in cold water and dry off with a paper towel.
Deep fry capers at 180’C until they open up like flowers. Drain on paper and keep warm to crisp up.
Cut the capsicums into 3cm wide pieces.
Cut the small Bocconcini balls in half.
In a large bowl whisk together the dressing ingredients, lemon oil, red wine vinegar, mustard, and seasoning.
In another bowl gently toss together the salad ingredients. Add enough dressing that the bread starts to absorb all the salad flavours.

Prep time: 30 Minutes Cook time: 15 Minutes Serves: 6 Adults

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