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Persian bread salad

Persian bread salad image
Difficulty Easy
Preparation 15 min
Cooking 10 min

Ingredients

8 servings
  • For the salad

    • 2  
    • 2   tbsp
    • 50   g
    • 100   g
    • 25   g
    • 25   g
    • 1  
    • 3   tbsp
    •  
    •  
  • For the dressing

    • 2   tbsp
    • 3   tbsp
    • 0,5   tsp
    • 0,5   tsp

Preparation

    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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.