A filling tasty recipe for a salad with lots of our favourite vegetables, spices and beans. Recipe for 4
Tuscan Bread Salad Recipe
A filling tasty recipe for a salad with lots of our favourite vegetables, spices and beans. Recipe for 4
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 |
| 1 | garlic clove, halved |
| 2 | ripe medium-sized tomatoes |
| 1 can | organic cannellini beans, drained and rinsed |
| 1 | medium sized green pepper, roasted, then cut into strips |
| 3tbsp | chopped fresh basil |
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.
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