Egyptian Salad with Dukkah Dressing
Cook Time 20 minutes
1 Lebanese bread
1 punnet of very ripe cherry tomatoes, quartered
1 Lebanese cucumber, seeds removed and finely chopped
2-4 radishes, chopped
½ Spanish onion, chopped
4 sprigs of parsley, leaves picked and chopped
4 sprigs of mint, leaves picked and chopped
1 tbsp Lemon and Herb Dukkah
Juice ½ lemon
2 tbsp extra virgin olive oil
Salt & pepper
Preheat the oven to 180°C and heat up the bread for 5-8 minutes until crisp. Cool and then break up.
Mix together the dressing ingredients.
Combine all of the chopped vegetables and herbs in a bowl. Drizzle over dressing and toss. Top with broken up Lebanese bread and serve, tossing bread through at the very last minute.