Food Wine Sleep

Ingredients List

2 pieces Lebanese flat bread (any flat bread can be used)
1 med Lebanese cucumber, seeded and cut into 1 cm (1/2 inch) dice
1-2 fresh Roma
tomatoes, seeded and cut into 1 cm (1/2 inch) pieces
1 small yellow capsicum (pepper), seeded and cut into 1 cm (1/2 inch) pieces
1 small purple
onion, cut into 1/2; cm (1/4 inch) pieces
Juice of 1 lemon
Extra virgin olive oil
A few sprigs mint, roughly chopped
A few sprigs flat leaf parsley, roughly chopped
A few sprigs coriander (cilantro), roughly chopped
Sea salt flakes
Black pepper corn mill

Recipe Description

Most likely originally developed to use up stale bread, this salad is a hearty alternative to most other and unfortunately all too often unsatisfying salads. Serve it with a nice grilled fish, or marinated chicken and you have a complete and also very healthy meal.

Method Description

Preheat oven to 180-200 degrees Celsius (350-375 degrees Fahrenheit) and bake flat bread about 5 minutes and turn and bake a further 5 minutes.
Remove the bread and allow to cool.
Place the cucumber, tomato, capsicum, onion, coriander, mint and parsley in large mixing bowl.
Break the cooled bread into pieces and add to the bowl. Season with sea salt and cracked pepper, add lemon juice and olive oil to taste and toss.