Ingredients:
2 green peppers, grilled and peeled
125 g ciabatta, half the crust removed
300 g cherry tomatoes, halved
4 tablespoons fresh coriander leaves (optional)
2 tablespoons roughly chopped fresh flat-leaf parsley (optional)
120 g black olives (optional)
sea salt
black pepper
1 garlic cloves, crushed to a paste with salt
1 teaspoon lightly pan-roasted cumin seeds, roughly ground
1 tablespoon sweet red wine vinegar
4 tablespoons tomato juice
4 tablespoons extra virgin olive oil
Directions:
Preheat the oven to 220C or 425 F.
Put the peppers into char.
Meanwhile, break up the bread into bite-sized pieces and place on a roasting tray.
Put in the oven for 10 minutes until lightly toasted.
Peel and tear the charred peppers into strips and make the dressing.
In a bowl, mix the garlic with the cumin, vinegar, tomato juice, salt and black pepper.
Add the olive oil and whisk well.
Season to taste.
When the bread is ready, transfer to a large salad bowl and pour over half the dressing.
Toss and let sit for a few seconds, before adding the peppers, tomatoes, herbs and olives.
Pour on the remaining dressing, toss again and check the seasoning.
Serve with a bit of extra olive oil drizzled on top, if you like.
Servings: 2
Time preparation: 20 min.
Time total: 30 min.