Moroccan Bread Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 green peppers, grilled and peeled
• 125 g ciabatta, half the crust removed
• 300 g cherry tomatoes, halved
• 4 tablespoons fresh coriander leaves (optional)
• 2 tablespoons roughly chopped fresh flat-leaf parsley (optional)
• 120 g black olives (optional)
• sea salt
• black pepper
• 1 garlic clove, crushed to a paste with salt
• 1 teaspoon lightly pan-roasted cumin seed, roughly ground
• 1 tablespoon sweet red wine vinegar
• 4 tablespoons tomato juice
• 4 tablespoons extra virgin olive oil

Recipe

• 1 preheat the oven to 220c or 425°f.
• 2 put the peppers into char.
• 3 meanwhile, break up the bread into bite-sized pieces and place on a roasting tray.
• 4 put in the oven for 10 minutes until lightly toasted.
• 5 peel and tear the charred peppers into strips and make the dressing.
• 6 in a bowl, mix the garlic with the cumin, vinegar, tomato juice, salt and black pepper.
• 7 add the olive oil and whisk well.
• 8 season to taste.
• 9 when the bread is ready, transfer to a large salad bowl and pour over half the dressing.
• 10 toss and let sit for a few seconds, before adding the peppers, tomatoes, herbs and olives.
• 11 pour on the remaining dressing, toss again and check the seasoning.
• 12 serve with a bit of extra olive oil drizzled on top, if you like.