Recipe Details
| Title | Seriously zesty bread salad |
|
| Author | Ottolenghi | |
| Portions | 4 | |
| Created | 16th February 2015 08:37 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 338.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Garlic | 1 Clove | |
| Vinegar, red wine | 1.5 Teaspoon | |
| Oil, olive | 3 Tablespoon | |
| Lemon, juice | 23 Millilitre | |
| Lemon, peel | 8 Millilitre | |
| Bread, ciabatta | 150 Gram |  |
| Salt, sea | 1 Pinch | |
| Pepper, white, ground | 1 Pinch | |
| Cucumber, peeled | 2 Small | |
| Tomato, red, raw | 3 Medium | |
| Onions, red, raw | 0.5 Medium | |
| Pepper, capsicum, red, raw | 1 Medium | |
| Coriander leaves, fresh | 25 Gram |
Special Dietary Requirements Suitability
  |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 256 |  |
| Protein | 13.21% | |
| Other Carbohydrate | 12.91% | |
| Sugar | 10.48% | |
| Fat Saturated | 8.64% | |
| Fat Unsaturated | 19.27% | |
| Fiber | 16.47% | |
| Sodium | 6.82% | |
| Salt | 7.09% | |
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Recipe Method
1. Preheat the oven to 170C/325F/gas mark 3. Spread out the bread (stale or fresh - sourdough or ciabatta, for example) on a roasting tray, brush with olive oil and sprinkle with some flaky salt. Bake for 20 minutes until crispy and golden, then leave to cool.