SERVES: 4-6

METHOD

Step 1
Preheat oven to 200°C (180°C fan-forced) and line three baking trays with baking paper.

Step 2
Place potatoes in a mixing bowl with 1 tablespoon olive oil, dried mixed herbs and season with salt and pepper, tossing to combine. Place on one of the prepared baking trays and set aside until ready for the oven. Place tomatoes on another baking tray and drizzle with 1 tablespoon olive oil, balsamic vinegar, salt and pepper, tossing to combine. Place both trays in preheated oven for 30 minutes, with potatoes on the higher shelf.

Step 3
For the ciabatta, place remaining olive oil and garlic together in a mixing bowl with salt flakes, stirring to combine. Add the ciabatta tossing until coated. Place ciabatta on remaining baking tray in oven or in an air fryer and cook for final 15 minutes.

Step 4
Meanwhile, place lemon juice in a small bowl with onion and leave to stand for 10 minutes. Drain and set aside until required.

Step 5
For the dressing, combine olive oil, vinegar, mustard, garlic, anchovies, parmesan, salt and pepper together in a small screw top jar and shake vigorously to combine. Set aside until required.

Step 6
To assemble salad, combine roasted potatoes, roasted tomatoes, pickled onion, red capsicum, cucumber, capers, basil and dressing, tossing to combine. Add toasted ciabatta right before serving with barbecued meats.

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