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Ingredients

1 red capsicum, seeded, coarsely chopped
1 yellow capsicum, seeded, coarsely chopped
200g Coles Bakery stone baked pane di casa bread, roughly torn
1 red onion, cut into thin wedges
1/4 cup (60ml) olive oil
500g Coles Australian Beef scotch fillet
100g Perino tomatoes, halved
1/2 cup (80g) kalamata olives, pitted
1/2 cup basil leaves
60g baby spinach
2 tablespoons olive oil, extra
1 tablespoon red wine vinegar
1 garlic clove, crushed
1/2 teaspoon caster sugar

Method

Step 1 Preheat oven to 200C. Line a baking tray with baking paper. Place combined capsicum, bread, onion and oil in a bowl. Season. Toss to combine. Place capsicum mixture on prepared tray. Roast for 20 mins or until bread is golden and crispy.
Step 2 Meanwhile, heat a lightly oiled barbecue or chargrill over medium-high heat. Season beef. Cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 3 Place beef, capsicum mixture, tomatoes, olives, basil and spinach in a bowl. Combine extra oil, vinegar, garlic and sugar in a small jug. Season. Pour over salad and toss to combine.

Beef panzanella salad

How to make Beef panzanella salad

Ingredients

Method