INDIAN-STYLE BREAD SALAD
Prep time 15 mins Cooking time 15 mins Serves 4-6
250g nan, pitta or flatbread, torn or cut into rough pieces 80ml olive oil 1 tbsp cumin seeds, coarsely crushed 1 tsp garam masala powder 300g cherry tomatoes, quartered 1 cucumber, peeled, seeded, and chopped 1 red onion, very thinly sliced 400g canned chickpeas, rinsed 1 jalapeño chilli (or seeded Thai chilli), thinly sliced
80ml olive oil 2 tbsp white or red grape vinegar or lemon juice 1 tsp sugar 1 garlic clove, crushed 1 loosely packed cup of chopped fresh coriander 1/2 cup torn fresh mint leaves A handful of whole mint leaves, to serve Combine the bread with oil, crushed cumin and garam masala and toss to coat evenly, then fry or bake until goldenbrown and crisp. Cool and place in a large bowl,
sprinkle salt and toss with tomatoes, cucumber, onion, chickpeas and chilli. Mix all the dressing ingredients in a jug (or shake in a screw-top jar), pour over the salad and mix well.
Serve scattered with whole mint leaves.