Summer Avocado Panzanella

Ingredients

Serves 1

For the salad:

• 150g mixed tomatoes
• ½ small clove garlic, peeled and crushed
• 15g capers
• 1 avocado, peeled, pitted and roughly chopped
• ½ small red onion, peeled and thinly sliced
• 75g ciabatta bread
• 1 tsp olive oil
• 1½ tbsp red wine vinegar

For the dressing:

• 35g vegan Greek yoghurt
• 10g unflavoured protein powder
• ½ tsp dried oregano
• ½ lemon, juiced
• salt and pepper

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 with the olive 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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