This is a fun and fiery spin on the classic Tuscan bread salad. Courgettes are completely charred on the outside then lopped into large chunks; once combined with the other ingredients they leak their juice into the bowl and on to the bread. At first it seems a bit odd to add all that blackened skin into the salad but it mingles and adds flavour. You could happily bung a torn buffalo mozzarella into this, too.
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