Mid­dle Eastern Bread Salad

Irish Examiner - Magazine - - The Maker Up Edit -

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.

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