Panzanella with Burrata

Recipe serves 4 as a side

Ingredients:

- 1/2 loaf sourdough, cut into large chunks

- 2 red peppers, cut into chunks

- 2 packs cherry tomatoes (500g)

- 4 anchovies, minced (plus the oil in the anchovy tin)

- 4 tbsp red wine vinegar (and more to taste)

- 2 garlic cloves, minced

- 1 cucumber, seeds scooped out and cut into large chunks

- 1/2 red onion, thinly sliced

- 1 bunch basil (or parsley), roughly chopped

- 1 burrata

Instructions:

- Toss your onion with the red wine vinegar, garlic, anchovies and anchovy oil. Season with salt and pepper and set aside for at least 30 mins.

- Toss your peppers with olive oil, salt and pepper. Roast in an oven at 190C until slightly charred and softened. Set aside and let cool.

- Slice your cherry tomatoes in half and salt. Let drain in a colander.

- Toss your bread with olive oil, salt and pepper. Place on a tray in the oven and let toast until golden brown.

- To the red onion, add the tomatoes, cucumber, red peppers, herbs and bread. Toss with additional olive oil and red wine vinegar if necessary. Salt and pepper to taste. Let sit for a while until the bread has absorbed all the juices but is still crispy, about 15-30 minutes depending on how crispy you like to keep it.

- Spoon onto a plate and place your burrata on top. Crack some black pepper on top and finish with flaky salt and a nice big glug of olive oil.