Tuscan Tomato and Pimento Salad

Method

Cut bread into 2cm (3/4 inch) slices. Place on a baking tray and dry out in oven at 200C/400F/gas 6 for 15 minutes. Heat oil and add garlic. Stir in tomatoes, pimentos and paprika. Break bread into rough pieces and add to the pan. Cook for about 5 minutes until tomatoes begin to break down. Add stock, basil leaves, beans and seasoning. Bring to the boil and simmer gently for 10 minutes, stirring occasionally. Serve cold as a starter with crusty bread or with a main course. PER SERVING 199 Kcal, fat 5.5g, saturated fat 0.9g, salt 2.2g, carbohydrate 30.8g, sugar 8g, fibre 5.5g