Name: Roasted Red Panzanella Salad with Chickpeas
Prep time: 20 min
Cook time: 35 min
Ingredients: 500 g baby Roma tomatoes; 150 g sliced Ciabatta (3 thick slices), broken into 2cm pieces; Olive oil spray; Salt and freshly ground black pepper, to taste; 400 g can chickpeas, drained and rinsed; 2 roasted red capsicums, cut into thick strips; 180 g tub baby bocconcini, drained; 1/3 cup baby basil leaves; 1/2 cup Kalamata olives; 1/2 cup ZOOSH Mighty Light Balsamic Splash Dressing

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Place the tomatoes and bread onto separate paper lined baking trays. Spray each well with oil and season the tomatoes
Bake in a moderate oven 180°C for 10-15 minutes until the skin of the tomatoes starts to split and the bread is crunchy. Allow to cool
Arrange the tomatoes and bread onto a serving platter with the chickpeas, capsicums, bocconcini, basil and olives. Season to taste. Drizzle with dressing. Stand for 15 minutes before serving. Serve immediately

Place the tomatoes and bread onto separate paper lined baking trays. Spray each well with oil and season the tomatoes
Bake in a moderate oven 180°C for 10-15 minutes until the skin of the tomatoes starts to split and the bread is crunchy. Allow to cool
Arrange the tomatoes and bread onto a serving platter with the chickpeas, capsicums, bocconcini, basil and olives. Season to taste. Drizzle with dressing. Stand for 15 minutes before serving. Serve immediately

Place the tomatoes and bread onto separate paper lined baking trays. Spray each well with oil and season the tomatoes
Bake in a moderate oven 180°C for 10-15 minutes until the skin of the tomatoes starts to split and the bread is crunchy. Allow to cool
Arrange the tomatoes and bread onto a serving platter with the chickpeas, capsicums, bocconcini, basil and olives. Season to taste. Drizzle with dressing. Stand for 15 minutes before serving. Serve immediately

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