Panzanella with buffalo mozzarella

Method

by Barny Haughton, Bordeaux Quay, Bristol, Bordeaux-quay.co.uk

1. Preheat the oven to 220°C (200°C fan oven), gas mark 7. Cut the peppers in half, remove the seeds and cut into inch-wide slices. Bake these, drizzled with olive oil, until the skin blisters and is slightly caramelised.

2. Score the skin of each tomato with a little cross. Plunge briefly into boiling water and then straight into iced water. Peel, then cut in half and de-seed, straining the juice. Cut into slices and set aside.

3. Make a dressing by seasoning the tomato juice with black pepper and salt and adding the red wine vinegar and more olive oil.

4. To assemble, soak the bread in the dressing for

a few minutes and throw in the red and yellow peppers, tomato pieces, capers, olives, torn basil leaves and a good slug of extra virgin olive oil and toss well. Transfer to a serving dish. Tear the mozzarella balls into pieces, place on top and drizzle with a little more olive oil.