Middle Eastern Bread Salad
Serves 4 5
Large mixed peppers
300g sourdough bread, torn into rough bite-sized pieces
Olive oil, for drizzling
500g cherry tomatoes, halved
1⁄2 cucumber, peeled, deseeded and diced
1⁄2 red onion, thinly sliced
4 radishes, thinly sliced
Large handful of fresh coriander, roughly torn
Large handful of fresh parsley, roughly torn
150g black olives, pitted
For the dressing:
1 roasted red peppers from a jar, seeds removed
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
Juice of 1⁄2 lemon
1 garlic clove, finely grated
1 tsp cumin seeds, toasted
1 tsp sumac
Sea salt and freshly ground black pepper
1. Preheat the oven to 200 C (180°C fan). Place the peppers on a large at baking tray and bake in the oven for 25 minutes, or until blackened and charred on all sides. Remove the peppers from the tray while still hot, place in a bowl and cover with cling film. The steam in the bowl will allow you to remove the skins easily. When cool enough to handle remove the skins and cores of the peppers and slice into chunky pieces.
3. Place a small handful of the peppers in a food processor with the ingredients for the dressing and blitz until smooth. Season to taste, transfer to a bowl and set aside.
4. Lay the bread pieces out on the same baking tray that you cooked the peppers on, drizzle with a little oil and season with salt and pepper. Place in the oven for 5–6 minutes until just toasted. Place all the remaining salad ingredients in a large mixing bowl and add the peppers, toasted bread and dressing. Toss until completely coated and serve.