Turn stale bread into a delicious salad
WE ALWAYS struggle to use up stale bread at home, so this recipe is great to make when you don’t manage to eat the whole loaf. Traditionally it’s made with crispy flatbread, but I find we use more sourdough than flatbread so I’ve adjusted the recipe to reflect what most people have at home.
Sourdough fattoush salad
INGREDIENTS: ◗ ¼ loaf sourdough bread, cut into large cubes
◗ 100ml olive oil ◗ 2 small Lebanese (short) cucumbers, coarsely chopped ◗ 2 vine-ripened tomatoes, coarsely chopped ◗ ½ small red onion, cut into thin wedges ◗ 3 tbs oregano leaves ◗ 1 handful coriander (cilantro) leaves ◗ 2 tbs pomegranate molasses.
Dressing: ◗ 3 tbs olive oil ◗ 3 tbs lemon juice ◗ 3 garlic cloves, crushed ◗ 1 tbs sumac.
METHOD: Preheat the oven to 170C.
Put the bread cubes on a baking tray, drizzle with the oil and toss to combine. Bake for about 7-8 minutes, until the bread is toasted and golden. Set aside to cool.
To make the dressing, mix all the ingredients together and season with salt and freshly ground black pepper.
Put the bread cubes, cucumber, tomato, onion and herbs in a large bowl and mix to combine.
Pour the dressing over and lightly toss with your hands. Drizzle the pomegranate molasses over the top.
FAT TOUSH HAS BEEN CALLED TABOULEH’ S PEASANT BROTHER
Images and recipes from Hummus and Co by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99). Photography by Alan Benson.