1
Preheat the oven to 190 °C.
2
Sauté the sweet potato slices in a pan with a dash of olive oil until nicely browned. Sprinkle a little salt on them and set aside to cool.
3
Cut the bread into coarse 1.5-2 cm cubes. Mix them with a dash of olive oil, pepper and salt, on a baking tray lined with baking paper. Mix well. Bake the bread cubes in the oven for about 8-12 min until crispy.
4
Allow the bread to cool
5
Cut the red bell pepper into pieces and roast them in a hot dry pan with a pinch of salt. Set them aside to cool.
6
Peel and coarsely chop the onion. Grate the Parmesan cheese coarsely and tear the basil leaves roughly.
7
In a large bowl, mix the bread, sweet potato, onion, cherry tomatoes, bell pepper, Parmesan cheese, basil, balsamic vinegar and a splash of extra virgin olive oil. Season with a little salt and some freshly ground pepper.
8
Serve the salad garnished with a few more basil leaves and some grated cheese on top.
