Moroccan Bread Salad

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Great way to use up stale bread! I have made this with and without the herbs and olives and both ways are good, just the one without is a bit simpler. Maybe more of an appetiser than a main course.

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Steps

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Preheat the oven to 220c or 425f.

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Put the peppers into char.

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Meanwhile , break up the bread into bite-sized pieces and place on a roasting tray.

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Put in the oven for 10 minutes until lightly toasted.

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Peel and tear the charred peppers into strips and make the dressing.

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In a bowl , mix the garlic with the cumin , vinegar , tomato juice , salt and black pepper.

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Add the olive oil and whisk well.

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Season to taste.

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When the bread is ready , transfer to a large salad bowl and pour over half the dressing.

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Toss and let sit for a few seconds , before adding the peppers , tomatoes , herbs and olives.

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Pour on the remaining dressing , toss again and check the seasoning.

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Serve with a bit of extra olive oil drizzled on top , if you like.

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Ingredients

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green peppers, ciabatta, cherry tomatoes, fresh coriander leaves, fresh flat-leaf parsley, black olives, sea salt, black pepper, garlic clove, cumin seed, red wine vinegar, tomato juice, extra virgin olive oil