Serves: 4-6 Preparation time: 15 minutes Ingredients 250g stale sourdough/wholemeal bread, ripped into 2–3cm pieces 60ml good red wine vinegar 60ml olive oil 1 clove of garlic, crushed 500g cherry or good-quality ripe tomatoes salt and freshly ground black pepper A bunch of fresh basil 1 celery heart, thinly sliced 1 small red onion, thinly sliced 50g stoned olives A pinch of dried oregano Lots of good olive oil Method
This dish is a great way to use up bits of old bread, and they soak up the delicious flavours of fresh tomatoes, basil and olive oil
Put the bread into a wide, shallow serving dish. Put the vinegar, oil and garlic into a bowl and mix together, then drizzle over the bread, mixing it in well with your hands. Halve the tomatoes, sprinkle with salt and add to the bread. Set aside a few leaves of basil for the garnish and scatter the rest over the bread, along with the celery, onion and olives. Sprinkle with a little oregano and drizzle with lots of good olive oil. Cover the dish and set to one side in a cool place until ready to serve. LEON Fast Vegetarian
This recipe is taken from
Leon: Fast Vegetarian by Jane Baxter & Henry Dimbleby ( Octopus, £25) Publishing in March 2014
PureeBlend some of the tomatoes and basil then soak pieces of bread until you have a thick puree. Finger FoodLet your baby pick at pieces of soaked bread and cherry tomatoes.