Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the grill to high. Sit the peppers in a roasting tin and grill for about 10 minutes, turning, until blackened all over.
Put the peppers into a bowl, cover with clingfilm and leave for 10 minutes until cool enough to peel off the skins and discard the stalks and seeds.
Keep any juices that are in the bowl for the dressing.
Tear the peppers into chunks and put in a salad bowl.
Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta with 2 tbsp of olive oil and some black pepper, spread on a big baking tray and bake for 8 minutes.
Toss and then bake for 2-5 minutes more until golden and crisp.
Whisk the dressing ingredients with 2 tbsp of the pepper juices – season to taste, then pour over the peppers and mix.
Scatter over the fennel, parsley and ciabatta croutons, and toss to mix well.
Flake in the sardines and give the salad a gentle toss to fold the fish through. Eat straightaway while the bread is still crunchy.