Fattoush Salad

Day old Turkish bread 100g 3 super ripe, super sweet tomatoes 1 Continental cucumber, peeled 1⁄2 small red onion, finely sliced. 1 spring onion 1 cup picked Italian parsley leaves 1 cup picked coriander leaves 8 mint leaves, torn into smallish pieces 1 avocado & 1 tsp Sumac Salt & freshly ground pepper Red wine vinegar 30ml Mild blend olive oil 90ml

Break Turkish bread into 2-3 cm chunks, roll in olive oil, season with salt & pepper and toast in a 160°C oven until dry, golden and crunchy. Approximately 20-30 minutes depending upon the thickness of bread • Rub each piece with a cut garlic clove (optional) • Make a simple vinaigrette by combining red wine vinegar and a mild olive oil in equal quantities, season well with salt & pepper • Thinly slice the red onion and soak in cold water, this helps release some of the acid • Remove the core of the tomatoes and cut into eighths, cut avocado and cucumber into 2 cm dice • Finely chop spring onion • To assemble salad: In a large stainless steel bowl cover toasted bread with red wine vinaigrette, leave to soak for about 2 minutes, then add cut vegetables and onion (squeeze red onion to release the water) • Season well with salt and pepper and toss gently, add fresh herbs and sumac toss again and serve.

Supplied by chef Cath Claringbold