Thursday, June 05, 2008
North African Pitta Bread Salad
4 pitta breads
2tsp coriander seeds
1 tsp cumin seeds
3tbsp Extra virgin olive oil
3 large salad tomatoes, deseeded and roughly chopped
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
4tbsp roughly chopped fresh mint
4 spring onions, trimmed and chopped
1 garlic clove, crushed
1 cucumber, halved, deseeded and chopped
4tbsp olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
Preheat to 200c
Cut the bread into 1 inch squares. Grind the coriander and cumin seeds with a pestle and mortar and mix with the three tbsp Extra Virgin Olive oil. Place the pitta squares on a baking sheet, drizzle with the spiced oil mixture and toast in the oven for 10 min, or until crisp and light brown. Set aside.
In a large bowl combine the tomatoes, peppers, mint, spring onions, garlic, and cucumber.
In a separate bowl mix the olive oil and lemon juice, and season with salt and pepper. Pour the dressing over the salad ingredients and stir in the toasted pitta squares.
Mix well and serve immediately.
Beautiful summer salad from the forthcoming title, New Flavours of the Jewish Table. This is great because it is tasty, the bread makes it more filling, and the chunkiness of it makes it a great salad for little kids too. Even my kids, who eat most things, will turn up their noses at salad, but they ate this one! Score!
I tossed the pitta squares with the oil mixture in a bowl before pouring them onto the baking sheet, because I want to get them well and evenly coated. It did the trick, they were so crispy and tasty it was hard to keep them all for the salad.
The only other thing worth mentioning, is that you shouldn’t mix in the pitta till the very last minute, or it will start going soggy.
This salad is great for a side salad, or for a light lunch, even a summer-y dinner. Good stuff!