Moroccan bread salad

4 servings Prep: 15 mins, Cooking: 10 mins
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Popular throughout the Middle East, this bread salad or Fattoush is both tasty and filling.

By Food24 August 12 2014
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Ingredients (14)

200 g ciabatta — one-day old
400 g cherry tomatoes — halved
2 artichokes — tinned hearts, quartered
4 Tbs fresh coriander
2 Tbs fresh parsley — finely chopped
100 g black olives
salt and freshly ground black pepper — to taste
DRESSING:
1 cloves garlic — cloves, crushed
1 tsp cumin — toasted, crushed
1 tsp vinegar — red wine
100 g tomatoes — peeled and puréed in a food processor
1 tsp tomatoes — peeled and puréed in a food processor
salt and freshly ground black pepper — to taste
4 Tbs olive oil — extra virgin
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Method:

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.



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