Summer Avocado Panzanella

Ingredients

Serves 1

For the salad:

• 150g mixed tomatoes
• 1 small clove garlic
• ½ garlic clove, peeled and crushed
• ½ shallot, peeled and finely diced
• 1 courgette, grated
• 1 pinch chilli flakes
• Salt and pepper
• 60g quark or natural yoghurt
• 20g feta, crumbled
• 1 small bunch parsley, chopped

Total time: 20 minutes

Method

In a bowl, mix together the tomatoes, garlic, capers, avocado, onion and salt and pepper. Set aside for 10 minutes.

Meanwhile, tear the ciabatta into pieces and drizzle over the oil and red wine vinegar. Mix the dressing ingredients together and season to taste.

Toss the ciabatta with the tomato mix, transfer to a plate and serve with the dressing.

Top tip: If having this on the go, keep the dressing separate until ready to eat.

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