7 Star Spinach and Ricotta Cannelloni with Panzanella

Serves 10 

1 x 2.1kg 7 Star Spinach and Ricotta Cannelloni 

250ml light olive oil 

250g stale ciabatta bread, torn 

650g mixed tomatoes, chopped 

60g baby capers, rinsed and drained 

1 small red onion, finely sliced 

350g jar charred sliced capsicum, drained 

2 Lebanese cucumbers, diced 

Basil leaves, to garnish  



60ml red wine vinegar 

60ml light olive oil 

10 anchovy fillets, minced 

1 clove garlic, crushed 

Sea salt and freshly cracked black pepper 


Heat olive oil in a large frypan over medium heat.  Add torn ciabatta and fry until golden.  Drain on paper towel.  

Combine all other ingredients in a bowl.  Whisk together dressing ingredients and drizzle over the salad.  Garnish with fried bread and basil leaves and serve with Spinach and Ricotta Cannelloni. 


7 Star Spinach and Ricotta Cannelloni with Panzanella