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Summer Bread Salad Recipe

A delightfully different salad in a Mediterranean style, to enjoy one its own as a vegetarian meal or with a selection of cold meats.

Difficulty

Prep Time

15 minutes

Cooking Time

40-45 minutes

Serves

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Recipe Ingredients

Pre-heat the oven to 200 °C. Drizzle a little olive oil into an oven pan; turn the peppers in this oil to coat them all over, then roast them for 30 minutes.
Remove the peppers from the pan and set aside to cool.
Meanwhile, toss the nuts and bread cubes in basil pesto mixed with 25ml olive oil in the same baking tin. Bake for 10 - 12 minutes until they form a crunchy crust.
Slice the peppers into thin strips, and add with the tomatoes and pumpkin seeds into the tray of cooked bread cubes and nuts. Toss to combine. Turn onto a serving platter.
Crumble some feta cheese over, and serve immediately.

The pesto can be interchanged with any other pesto flavour you enjoy more.
There is no need to peel the peppers for this dish, as they retain a slight crunch and the idea is not to sear the skins as per classic roasted peppers.
The immediate serving upon completion is important as the toasted bread will not remain crisp for very long.