Roast the peppers in a drizzle of olive oil for 20-30 minutes. When cool scrape off the skin and chop into chunks. In a large bowl toss the bread with 75ml of olive oil, the crushed garlic and a sprinkle of salt and pepper. Transfer the seasoned bread on to a baking sheet, and toast in the oven until golden and crisp, about 10 minutes.
Whisk together the remaining olive oil, red wine vinegar and honey. Slice the red onions as finely as possible and add to the dressing with the capers. Chop the tomatoes in half and the peppers in to chunks and add to the bowl. Finally add in the toasted bread, nuts and herbs, then mix together. Leave the salad to stand for 20 minutes to allow the bread to soak up the flavours. Season with a little salt and pepper and its ready to serve.
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|Serving Size: 1 Recipe (1379g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 247 (47%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 10g|
|Cholesterol 0mg||0 %|
|Sodium 1612.9mg||56 %|
|Potassium 2188.7mg||58 %|
|Total Carbohydrate 69.1g||20 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 53.3g|
|Protein 13.9g||20 %|
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Calories per serving: 526
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