Salmon Panzanella with Mozzarella

Steps

1. Prep salad Preheat BBQ grill to medium-high (if using). Preheat oven to 220°C. Thinly slice courgettes lengthways and cut capsicum into wedges. Toss courgettes and capsicum with a drizzle of oil and season. Keep separate. Cut ciabatta into 2cm croutons. Cut tomato into wedges.
2. Cook vegetables Heat a grill pan on medium-high heat. Cook capsicum for about 3 minutes each side until charred and tender. Transfer to a bowl and keep warm. Keep pan on medium-high heat and cook courgettes, in batches (if needed) for 2-3 minutes each side until charred and tender. Transfer to bowl with capsicum. Alternatively, cook both on BBQ grill.
3. Cook croutons Toss croutons on an oven tray with a drizzle of olive oil. Season and roast in oven for 5-7 minutes until golden. Toss halfway through cooking. Transfer to bowl with grilled vegetables.
4. Cook salmon Pat salmon dry and remove any pin bones. Cut into 2 pieces and season. Heat a little more oil in a grill pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes, for medium, or until cooked to your liking. Alternatively, cook on BBQ grill.
5. Finish salad Add tomato, mozzarella, pesto and sunflower seeds to bowl with vegetables and croutons and toss. Season to taste.
6. Serve salad topped with salmon and basil.