Recipe details

Denise says:

This is the most amazing version of the famous Israeli ‘TCP’ - Tomato, Cucumbers and Peppers with the addition of toasted pita bread. Some would call it a Sephardi version of the Italian Panazanella, which I adore. The dressing sinks into the toasted pita bread that is mixed with a colourful combination of fresh salad ingredients. Pour the dressing in at the last minute to keep the pita bread crunchy to the last bite! I like to grind my own spices –it’s quick to do and taste fresher. However, for a shortcut , you can use ready ground. Serves: 6 people

Ingredients:

For the toasted pita bread 4 rounds of pita bread 2 teaspoons dried coriander seeds 1 teaspoon dried cumin seeds 3 tablespoons – extra virgin olive oil For the Salad 3 large salad tomatoes – seeded and roughly chopped 1 green pepper – cored, seeded and roughly chopped 1 red pepper – cored, seeded and roughly chopped 4 tablespoons fresh mint – roughly chopped 4 spring onions – trimmed and chopped 1 cucumber – cut in half, seeded and chopped 1 garlic clove – peeled and crushed Juice of 1 lemon 4 tablespoons olive oil Sea salt and freshly ground black pepper – to taste

Method

1) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6. 2) Cut the bread into 2 ½ cm / 1 inch cubes. Grind the spices with a pestle and mortar and mix with the extra virgin olive oil. Place the pita cubes on a baking tray, drizzle with the spiced oil mixture and toast for 10 minutes or until crisp and light brown. 3) In a large bowl, combine the chopped tomatoes, green peppers, red peppers, mint, spring onions, garlic and cucumber. 4) In a separate dish mix the olive oil, salt, pepper and lemon juice. Pour over the salad ingredients and stir in the toasted bread. 5) Mix well and serve immediately.
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