Recipe from ‘Modern Salads’. Serves 8.
Ingredients:
1 cup olive oil, for frying
2 pieces Lebanese bread, quartered
500g grape or cherry tomatoes, halved
2 Lebanese cucumbers, finely chopped
1½ cups [loosely packed] flat-leaf parsley, finely chopped
1½ cups [loosely packed] mint, finely chopped
4 radishes, halved and thinly sliced
4 green onions, thinly sliced
1 red capsicum (pepper), finely chopped
1 tablespoon sumac
½ cup extra virgin olive oil, for dressing
4 tablespoons lemon juice
Method:
1. Heat olive oil in a large saucepan over a medium heat. When hot add
half the Lebanese bread and fry until golden. Drain on absorbent paper
then repeat with remaining bread.
2. Combine tomatoes, capsicum, cucumber, parsley, mint, radishes and
green onions in a large bowl and stir to combine.
3. Coarsely break fried bread and toss through salad.
4. Sprinkle in the sumac, drizzle some olive and lemon juice and toss
gently to combine.