Friday, 13 January 2012

Middle Eastern Bread Salad

On to salads in the cookbook.
  • 2 flat breads or flour tortilla
  • 1 large green pepper, cored, deseeded and diced
  • 1 Lebanese cucumber, diced (not sure what Lebanese cucumbers are, but I used regular ones)
  • 250g (8 oz) cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh coriander (I didn't use fresh, since I had dried)
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • Salt and black pepper
1) Cook the flatbreads on a preheated ridged griddle pan or under a preheated hot grill for 2-3 minutes until toasted and charred.
2) Leave to cool, then tear into bite-sized pieces.

3) Put the green pepper, cucumber, tomatoes, onion and herbs in a bowl, add the oil, lmeon jice and salt and pepper and stir well.

4) Add the bread and stir again.
5) Serve immediately.

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