This mouthwatering lunch has a tangy sweetness thanks to the Panela cane syrup sugar and balsamic vinegar.
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- Into a mixing jar, pour the olive oil, balsamic vinegar, panela sugar, salt and whole garlic clove. Put on the lid, shake vigorously and leave to one side.
- In a frying pan, add the garlic clove and a little olive oil and then the ciabatta. Gently fry for 5min making sure they are nice and crispy. Take off the heat and put to one side.
- Chop the tomatoes in half, roughly tear the basil and place in a bowl. Add the ciabatta croutons and then drizzle over the dressing before giving it a good mix.