Jamie's Tuscan-style tomato, bread and basil salad
Jamie says: ‘A twist on the Italian bread salad, celebrating seasonal tomatoes and courgettes, with creamy white beans for plant-based protein. Fight food waste by using up stale bread for the croutons!'
Place a griddle or large frying pan on a high heat. Cut the ciabatta into 2cm slices and toast on both sides until crisp and golden.
Halve the tomatoes, chucking half onto a large platter with a pinch of sea salt. Put the rest in a blender with the garlic, 1 tbsp red wine vinegar, 2 tbsp extra-virgin olive oil and a pinch of crushed chillies. Pick in the basil leaves, saving a few pretty little ones for later, then blitz until smooth and season to perfection.
Tear the toasted bread onto the platter. Drain and add the beans. Finely chop the capers and anchovies (if using) and scatter over the top. Pour over the dressing and gently toss it all together.
Peel the courgette into ribbons and thinly slice the softer centre, then gently toss through the salad. Sprinkle over the reserved basil leaves, drizzle with 1 tsp extra virgin olive oil and serve.
Cook's tip: Make it vegan by leaving out the anchovies.
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