Moroccan bread salad

Recipe from: 12 August 2014
recipes, bread, salad

Ingredients 15
Servings 4
Time 00:15

Ingredients

  • 200
    g
    ciabatta bread, preferably a day old
  • 400
    g
    cherry tomatoes, halved
  • 2
    artichoke hearts (tinned), quartered
  • 4
    Tbs
    fresh coriander leaves
  • 2
    Tbs
    fresh flat-leafed parsley, finely chopped
  • 100
    g
    black olives
  • salt and pepper to taste
  • DRESSING:
  • 1
    cloves
    garlic, crushed
  • 1
    tsp
    cumin seeds, toasted and crushed
  • 1
    tsp
    red wine vinegar
  • 100
    g
    ripe tomato, skinned and puréed in a food processor
  • 1
    tsp
    ripe tomato, skinned and puréed in a food processor
  • salt and pepper to taste
  • 4
    Tbs
    extra virgin olive oil
 

Method

00:10
 
Preheat the oven to 220°C.

Remove the crust from the bread and break up into bite sized pieces, place on a baking tray. Put the bread into the oven for 10 minutes until lightly toasted.

Place all the dressing ingredients (except the olive oil) into a mixing bowl and whisk together.
Slowly whisk in the olive oil and check for seasoning. Add a pinch of sugar if the dressing is too astringent.

Transfer the toasted bread into a large bowl and pour over half the dressing. Combine the bread with the dressing.

Set to one side for a couple of minutes to allow the bread to absorb the dressing.

Using your hands, squash the halved cherry tomatoes, removing most of the seeds.
Add all the remaining ingredients, including the last of the dressing. Give everything a good toss and check for seasoning.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.
 

Read more on: vegetarian  |  salad  |  recipes
 

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