Moroccan Bread Salad

Name: Moroccan Bread Salad
Ingredients: 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

13 ingredients

12 steps

Ingredients

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

Directions

1

Preheat the oven to 220C or 425F.
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.