This tomato and roast sweet pepper salad is ideal as a side dish, but just as delicious as lunch. The generous chunks of crispy bread give the salad a wonderful bite that not all salads have. The flavoursome dressing makes the salad complete.
Preheat the oven to 200 C. Place the sweet peppers on the wire rack in the middle of the oven. Roast them for about 30 minutes until the skin starts to blister and turn black.
Slice the ciabatta into 2 cm cubes. Mix with 2 tablespoons of olive oil and season with salt and pepper. Divide the cubes over a baking tray lined with baking paper. Bake the bread in the oven for approx. 15 minutes underneath the sweet peppers until the bread is golden brown and crispy.
Place the sweet peppers in a bowl. Cover with a lid or plastic film. Let rest for 20 minutes.
Meanwhile, soak the saffron threads in the white wine or wine vinegar. Slice the tomatoes into wedges and put them in a bowl.
Carefully peel away the skin from the cooled sweet peppers. Halve them and remove the seeds. Slice the flesh into strips. Collect as much of the juice as possible.
Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Finely chop 2 anchovy fillets. Add the saffron with the wine to the sweet pepper juice. Add the cayenne pepper, finely chopped anchovy fillets. Season with salt and pepper. Blend finely with a hand blender. Add 5 tablespoons of olive oil gradually to the mixture.
Thinly slice the other 2 anchovy fillets and combine with the tomatoes. Finely chop the parsley and basil leaves and add to the tomatoes. Reserve a few leaves as a Add the crispy bread. Pour the dressing over the salad and garnish with the reserved parsley and basil.
