Moroccan Bread Salad

Name: Moroccan Bread Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 green peppers; 125 g ciabatta; 300 g cherry tomatoes; 4 tbsp fresh coriander leaves; 2 tbsp roughly chopped fresh flat-leaf parsley; 120 g black olives; sea salt; black pepper; 1 garlic clove; 1 tsp lightly pan-roasted cumin seed; 1 tbsp apple cider vinegar; 4 tbsp tomato juice; 4 tbsp extra virgin olive oil

Green peppers, ciabatta and cherry tomatoes roasted in the oven and spiced with clove and cumin. It comes to the table with olive oil drizzled on top.

30 min · Serves 2 · Medium

Method

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Time: Prep 20 min · Cook 10 min · 30 min total
Difficulty: medium

1
Preheat the oven to 220C or 425°F. Put the peppers into char. Meanwhile, break up the bread into bite-sized pieces and place on a roasting tray.
2
Put in the oven for 10 minutes until lightly toasted. Peel and tear the charred peppers into strips and make the dressing.
10 min
3
In a bowl, mix the garlic with the cumin, vinegar, tomato juice, salt and black pepper. Add the olive oil and whisk well.
4
Season to taste. When the bread is ready, transfer to a large salad bowl and pour over half the dressing.
5
Toss and let sit for a few seconds, before adding the peppers, tomatoes, herbs and olives.
6
Pour on the remaining dressing, toss again and check the seasoning. Serve with a bit of extra olive oil drizzled on top, if you like.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Sweet red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.