Charred Peach Panzanella
Heat your oven to 150°C.
Tear your stale ciabatta into bite sized pieces. Pop them on a baking tray, drizzle with olive oil and salt, then bake for 15 mins.
Meanwhile, chop your tomatoes into large chunks and pop them in a colander set over a large bowl. Season them with salt and leave to sit for 15 mins.
Slice your peaches into 3cm pieces.
Heat a griddle pan over a high heat. Add your peaches and cook for a couple of minutes on each side until you have nice char lines.
Lift your sieve off the bowl - you should be left with a bowl of tomato juices. Add the juice of ½ lemon, 4 tbsp olive oil and pepper, then whisk to combine.
Tip your ciabatta, tomatoes and peaches back into the large bowl and toss to combine. Leave to sit for 30 mins.
Add your olives to a blender along with your basil and the zest and juice of your remaining ½ lemon. Add a pinch of salt and a little olive oil, then blend until you have a smooth sauce.
Spoon your panzanella into bowls and spoon your tapenade over the top. Serve and enjoy.