| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 88 | 378 | 19 | N/A |
| Fat (g) | 3.4 | 14.6 | 21 | Med |
| Sat Fat (g) | 0.5 | 2.3 | 11 | Low |
| Sugar (g) | 2.8 | 12 | 13 | Low |
| Salt (g) | 0.3 | 1.3 | 22 | Low |
Serves: 2
Preparation time: 5 minutes
Cooking time: 20 minutes
- 4 slices stale ciabatta
- 300g ripe tomatoes, any type you have
- ¼ red onion, finely sliced
- Salt and freshly ground pepper
- 200g roasted peppers from a jar, drained and chopped
- 1 Mini Romaine lettuce
- 1tbsp red wine vinegar
- 2tbsp olive oil
- 1 small bunch of basil
- Tear the bread into bite sized chunks and leave out on a tray while you prepare the salad.
- Chop the tomatoes into bite sizes and put into a bowl, add the onion and peppers and season generously.
- Toss in the ciabatta and mix well so all the juices combine and start to soak into the bread.
- Slice the Mini Romaine into ribbons 1cm thick and add to the salad.
- Dress with the oil and vinegar and toss again. Taste to check the seasoning. Add torn basil leaves, toss for a final time then serve.
