Serves 3 - 4

Ingredients
2 red peppers
100ml Del Monte Tomato juice
2 garlic cloves, peeled, finely chopped
45g / 1 1/2oz blanched almonds
6 tbsp olive oil
1/2 loaf ciabatta bread, cut into 3cm / 1in pieces
1-2 tbsp red wine vinegar 
2 tbsp finely chopped fresh basil
1 tsp smoked paprika 
1/4 tsp cayenne pepper, or to taste 
Green salad leaves to serve

Method
1) Preheat the oven to 200°C / 400°F / Gas 6.
2) Place the peppers onto a baking tray and roast until blackened.
3) Place in a bowl and cover with cling film, allow to cool, then peel away blackened skin and remove the seeds.
4) Blend the tomato juice, garlic and half of the almonds in a food processor to a smooth purée to make the romesco sauce.
5) Heat two tablespoons of the oil in a frying pan and cook the ciabatta turning frequently until crisp and golden all over.
6) Finely slice the red peppers and toss with the ciabatta, romesco sauce and remaining almonds in a large bowl.
7) Place green salad leaves in a serving dish and top with the bread salad (panzanella).
8) In a small bowl whisk the remaining olive oil, vinegar, basil, smoked paprika and cayenne pepper (add cayenne pepper gradually to taste).
9) Drizzle the dressing over the romesco panzanella salad and serve straight away.

A perfect accompaniment to grilled chicken.