Grilled Turkish bread and vegetable salad

Grilled Turkish bread and vegetable salad

By
From
Moorish
Serves
4
Photographer
Mark Roper

This is a big-flavoured hearty salad, filling enough to serve as a first course or as a lunch dish in its own right. Frying the bread makes it richer, lusher, and oilier and heavier on the calories. If this bothers you, feel free to treat it more like bruschetta, and merely brush it with a little oil and grill it.

Lima beans make a lovely nutty, buttery addition to any salad and they don’t take as long to prepare as some pulses. Soak them in hot water for half an hour and then cook in plenty of unsalted simmering water until they are tender. Amazingly, given their size, this only takes 20–30 minutes.

Ingredients

Quantity Ingredient
3 tomatoes, cut into large dice
2 lebanese cucumbers, cut into large dice
2 salad onions, sliced
1 long yellow pepper, cut into 1⁄2 cm slices on the diagonal
1 small bulb fennel, trimmed and finely sliced lengthwise
100g cooked lima beans, skinned
60g big black olives
1/2 cup parsley leaves
a quarter of a b flat turkish bread
2 tablespoons extra virgin olive oil
garlic, crushed with 1⁄2 teaspoon sea salt
1 lemon, juiced
60ml extra virgin olive oil, extra
1 tablespoon toasted sesame seeds

Method

  1. Put the tomatoes, cucumbers, onions, pepper, fennel, lima beans, olives and parsley leaves in a large mixing bowl.
  2. Split the Turkish bread in half and cut into 2 cm pieces. Brush each little piece with the oil and toast under a hot grill. Alternatively, you can fry the bread in olive oil.
  3. Whisk the garlic paste into the lemon juice and the 60 ml olive oil to make a dressing. Sprinkle sesame seeds over the salad, then toss in the grilled bread. Pour on the dressing and mix everything together well. Serve immediately so the bread doesn’t go soggy.
Tags:
Malouf
Greg
Lucy
Moorish
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