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Roasted Bread Salad

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“A filling salad ideal for a barbecue. Use whichever bread you have to hand!”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Grill or roast the peppers until the skin is blackened and blistered.
  2. Place in a plastic bag until cool enough to handle.
  3. Peel, seed and cut into thin strips and set aside.
  4. Heat oven to 200°C/400°F degrees.
  5. Peel the onion and slice into rings.
  6. Thinly slice the cucumber.
  7. Thickly slice the tomatoes.
  8. Arrange these ingredients as well as the olives and peppers on a serving platter.
  9. Brush or spray the bread slices with the olive oil and cut into cubes and bake in the oven until golden and crisp (about 10 minutes).
  10. Combine all the dressing ingredients in a screw top jar and shake well.
  11. Sprinkle the salad with the bread cubes.
  12. Drizzle with the dressing before serving.

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