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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