Ingredients

Dressing:

4½ tsp

red wine vinegar

3 tbsp

olive oil

3tbsp

vegetable stock (you can use Steenbergs organic vegetable bouillon, but keep an eye on salt levels when seasoning later)

1tsp

Dijon mustard

Sea salt and freshly ground black pepper, to taste (or use Steenbergs organic perfect salt)

Salad

4 slices sourdough bread, cut into 2cm

thick slices

two tablespoons

olive oil

1 tablespoon

Steenbergs za'atar

garlic clove, halved

ripe medium-sized tomatoes

1 can

organic cannellini beans, drained and rinsed

medium sized green pepper, roasted, then cut into strips

3tbsp

chopped fresh basil

A filling tasty recipe for a salad with lots of our favourite vegetables, spices and beans. Recipe for 4

Method

Preheat the over to 180oC. Then make the salad dressing by whisking together all the ingredients until well blended. Set aside.
Roast the peppers in the oven for 8 minutes until skin is lightly burnt. Remove from oven, place them into a plastic bag and close the top. Leave to stand for 10 minutes, then take the peppers from the bag and peel off the skin.
Next rub the bread slices with the garlic.
Place the bread slices into a baking tray, drizzle with olive oil and sprinkle with the za'atar Toast in oven for 4 minutes or until lightly toasted. Then cut the bread into cubes and slice the roasted peppers, put each into a salad bowl. Add the rest of the ingredients and dressing, then toss until well mixed.
Leave to rest for 5 minutes before serving.