Middle Eastern Bread Salad
Without blowing my own trumpet too hard, this dish is a triumph. Inspired by a Donal Skehan recipe and based on the Italian concept of Panzanella, this salad takes inspiration from the Middle East with cumin, sumac and olives in the mix.
I served this over the weekend, doubling up the recipe for a big crowd, and I am pleased to report that everyone absolutely loved it. The textures are varied, with crisp, chunky croutons, soft roasted peppers, juicy tomatoes and crunchy cucumber. The flavours are to die for: sharp yet rounded sherry vinegar, rich olive oil, vibrant lemon juice, tangy sumac, heady garlic and warming cumin. Basically, this is a flavour sensation and you owe it to yourself to make it!
Serves 4 as main or 8 as a side
Sea salt and freshly ground black pepper
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. 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.
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 (this is best done with your clean hands) until completely coated and serve.
I served this over the weekend, doubling up the recipe for a big crowd, and I am pleased to report that everyone absolutely loved it. The textures are varied, with crisp, chunky croutons, soft roasted peppers, juicy tomatoes and crunchy cucumber. The flavours are to die for: sharp yet rounded sherry vinegar, rich olive oil, vibrant lemon juice, tangy sumac, heady garlic and warming cumin. Basically, this is a flavour sensation and you owe it to yourself to make it!
Middle Eastern Bread Salad
Serves 4 as main or 8 as a side
5 large red peppers
300g bread, such as sourdough, torn into rough bite-sized pieces
Olive oil
500g tomatoes, different varieties, chopped
½ cucumber, peeled, deseeded and diced
½ red onion, thinly sliced
Large handful of fresh parsley, roughly chopped
150g mixed olives, pitted and halved
For the dressing:
2 roasted red peppers from a jar
3 tbsp extra-virgin olive oil
1 tbsp sherry vinegar
½ lemon, juice only
1 garlic clove, finely grated
1 tsp cumin seeds
1 tsp sumac Sea salt and freshly ground black pepper
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. 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.
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 (this is best done with your clean hands) until completely coated and serve.
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