For the salad
|2||pitta breads pitta bread|
|2 tbsp tbsp||extra virgin olive oil extra virgin olive oil|
|50 g g|| walnuts
|100 g g|| feta
|25 g g|| mint
|25 g g|| basil
|1|| red onions
|3 tbsp tbsp||pomegranate seeds pomegranate seed|
|garlic powder garlic powder|
|dried oregano dried oregano|
For the dressing
|2 tbsp tbsp||balsamic vinegar balsamic vinegar|
|3 tbsp tbsp||extra virgin olive oil extra virgin olive oil|
|0.5 tsp tsp||sea salt sea salt|
|0.5 tsp tsp||chilli flakes chilli flakes|
Persian bread salad
This Persian bread salad recipe was created together with acclaimed chef Tony Singh. Bright and colourful, it’s super easy to assemble, and works just as easily as an accompaniment, as it does a delicious lunch or midweek meal.
- Preheat the oven to 200°C/180ºC fan/gas mark 6. Cut the pitta breads into pieces, then toss with olive oil, garlic granules and oregano. Season well, then arrange across baking tray and bake, turning halfway, until crisp. Place in a salad bowl.
- Meanwhile, toast the walnuts in a small pan over a medium heat for two minutes. Add to the bowl, along with the crumbled cheese, chopped herbs and onion.
- To make the dressing, whisk the balsamic vinegar, olive oil with the salt and chili. Drizzle the dressing over the salad and then get your hands in there, giving the whole thing a good stir to evenly distribute it.
- Leave the salad for 10 minutes for the flavours to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving.