I love salads with the inclusion of bread. Lebanese salads, like Fatoush often feature flat-breads but in this recipe, a white baguette or Turkish bread is featured, It’s a lovely blend of vegetables with a delicious sour/sweet dressing to drizzle over. The shangleesh cheese is a traditional Lebanese cheese rolled in herbs, but if you can’t get hold of it, Feta cheese is the next best thing.
30-40 cubes of bread 2cm x 2cm x 2cm
1 medium tomato
1 garlic clove
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 tomatoes (seeded & quartered)
1/2 medium onion (thinly sliced)
1 small cucumber (peeled, seeded & chopped)
20 black olives (pitted and sliced)
125g shangleesh cheese (or feta)
2 tablespoons fresh mint (chopped)
1 tablespoon pine nuts (lightly toasted in a dry pan)
Salt & pepper
Pop the cubed bread in an oven on 150ºC for 30 minutes until hard and crunchy.
For the dressing:
Mash the garlic with some salt & pepper into a paste in a pestle & mortar, add the tomato and mash again, into a paste. Whisk in the wine vinegar and olive oil then set aside.
For the salad:
Combine the tomatoes, olives, onion and mint.
Pour half of the dressing over the baked bread and leave for 10 minutes. Then combine with the salad and pour over the remaining dressing sprinkle with the Shangleesh and pine nuts and serve immediately.