4 slices Burgen Soya & Linseed Bread
16 olives, stoned
3 tsp capers
½ red onion, finely sliced
300g red and yellow cherry tomatoes, halved
150g soy beans
1 tbsp red wine vinegar
2 tbsp olive oil
- Place the tomatoes in a sieve over a bowl, using the back of a spoon, squash them well to release all the juice into the bowl.
- Roughly break up the bread and put into the tomato juice and leave to stand for 15 minutes before transferring to a serving dish.
- Scatter the remaining ingredients over the bread, drizzling over the red wine vinegar and olive oil at the end to serve.