Picnic Ciabatta recipe

This is no ordinary picnic ciabatta… this is a fabulous Dairy Diary ciabatta

Picnic ciabatta recipeServes 2
Time 40 minutes
695 calories per portion
40.4g fat of which 6.3g is saturated

Peppers 1 red, 1 green and 1 yellow
Vinaigrette dressing with garlic 6–8tbsp
Ciabatta loaf approximately 275g (10oz)
Watercress large bunch, washed and dried
Red onion 1, peeled, sliced and separated into rings
Anchovy fillets in olive oil 8–12, drained

1 Cook peppers under a hot grill turning frequently until lightly charred and blistered. Put in a bowl, cover with cling film and cool.

2 Peel and deseed the peppers into a sieve placed over a bowl, cutting each one in half. Mix the juices with the vinaigrette dressing.

3 Cut the ciabatta in half. Place the two halves, cut sides up, on a board and drizzle with approximately two-thirds of the dressing.

4 Arrange half of the watercress on the bottom half of the bread. Cover with half of the peppers and onion rings. Top with anchovy fillets, and drizzle with more dressing.

5 Add remaining onion rings, peppers and watercress. Drizzle with dressing. Replace the top of the loaf and press firmly together. Wrap tightly in cling film and chill for 30 minutes, or overnight if taking on a picnic.

A Dairy Diary recipe

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