TAKE A PLATE!

Let the party season begin

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CHARRED PEACH PANZANELLA

SERVES 8-10

PREP 20 MINS COOK 7 MINS

• 3 firm ripe yellow peaches, thickly sliced

• ½ cup extra-virgin olive oil

• 1 pane di casa, torn into large chunks

• ¼ cup red-wine vinegar

• 1kg large ripe tomatoes, cut into large chunks

• 300g punnet mixed cherry tomatoes, halved

• 2 Lebanese cucumbers, roughly chopped

• 1 small red onion, halved, thinly sliced

• ½ bunch fresh basil leaves, plus extra to serve

• 220g tub cherry bocconcini, torn

• ½ cup halved green pitted olives

1 Place peaches and 2 tsp of the oil in a medium bowl. Toss to coat. Place bread in a large bowl. Drizzle with ¼ cup of the oil. Season with salt and pepper. Toss to coat.

2 Heat a barbecue grill plate on high. Add bread. Cook, turning occasionally for 2-3 mins until lightly charred all over. Add peaches. Cook for 1-2 mins on each side until charred.