Bread and tomato salad

Method

1. Preheat the oven to 180ºC.
2. Roast the capsicums for 40 minutes, or until the skin has browned and the flesh is very soft. Transfer to a bowl and cover with clingfilm. When cool enough to handle, peel the capsicums and remove the seeds. Don’t be tempted to rinse them in water or you will wash away all the flavoursome juices. Cut into 3 cm squares.
3. Drizzle the bread with about half the olive oil and bake for 8–10 minutes, or until golden brown and crunchy.
4. Bring a large saucepan of water to the boil. Cut a small cross in the base of each tomato and drop them carefully into the boiling water. Remove after 30 seconds and refresh immediately in iced water. Slip off the skins and cut the tomatoes into 3 cm dice.
5. Combine the capsicums, bread, tomatoes, onion, anchovies, capers and basil in a large mixing bowl. Drizzle on the remaining olive oil and season with pepper. There is no need to add salt as both the anchovies and capers are salty. Toss gently and serve straight away so the bread is still crunchy.