Turn stale bread into a de­li­cious salad

South Burnett Times - - TASTE -

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. Im­ages and recipes from Hum­mus and Co by Michael Rantissi and Kristy Fraw­ley (Mur­doch Books, RRP $49.99). Pho­tog­ra­phy by Alan Ben­son.


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