Turkish Bread Salad with Roasted Vegetables
This Turkish-inspired roasted vegetable salad with crispy bread and creamy yogurt is a hearty twist on fattouche, packed with flavor and texture.
Equipment
- mixing bowl
- Cling film
Ingredients
- 4 long red peppers use a mix of red, orange, and yellow if possible
- 8 shallots unpeeled
- 8 cloves garlic unpeeled
- 80 ml olive oil
- 2 –3 tbsp butter
- 4 baby courgettes halved lengthways
- 8 slow-dried tomatoes roughly chopped
- 1 loaf Turkish bread or ciabatta torn into large chunks
- 1 tsp Turkish red pepper paste
- 80 ml extra-virgin olive oil
- 2 tbsp salted baby capers rinsed well
- 2 tsp sherry vinegar
- Juice of ½ lemon
- 1 cup basil leaves roughly torn
- 1 cup lamb’s lettuce or rocket leaves
- Greek-style yogurt for serving
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200ºC.
- Arrange peppers, shallots, and garlic on a foil-lined baking tray.
- Rub with a little oil and roast for 25 minutes, turning once, until skins blister and char.
- Remove peppers, transfer to a shallow bowl, cover with cling film, and let steam for 10 minutes to loosen skins.
- Continue roasting garlic for another 5 minutes.
- Remove and place in a bowl.
- Lower oven temperature to 160ºC and roast shallots for an additional 10 minutes.
- Remove and place in the same bowl.
- Once cool, peel skins from peppers, remove seeds, and slice into wide strips, retaining juices.
- Squeeze garlic from skins and peel shallots, slicing them in half.
- Add to a mixing bowl.
- Heat 1 tbsp oil and 1 tbsp butter in a frying pan.
- Saute courgettes until golden brown.
- Add to the mixing bowl with roasted tomatoes.
- Add more butter and oil to the pan and fry the bread chunks with salt and pepper.
- Cook until crisp and golden.
- Add pepper paste and saute for 3–4 minutes until bread is reddish brown.
- Set aside.
- Lower heat and add extra-virgin olive oil to the pan.
- Add garlic and capers, cooking for 1–2 minutes while squishing the garlic into a paste.
- Avoid browning.
- Add sherry vinegar and lemon juice, simmer for a few minutes, then pour over vegetables.
- Add bread, basil, and lamb’s lettuce to the bowl.
- Toss gently.
- Taste and adjust seasoning as needed.
- Serve warm or at room temperature with Greek yogurt.
Notes / Tips / Wine Advice:
Serving Tips:
Serve with a dollop of cool, creamy Greek yogurt and garnish with extra basil leaves.
Wine Advice:
Pair with a dry white wine like Sauvignon Blanc or a light red such as Pinot Noir to complement the roasted flavors.
Nutritional Information
Calories: 410 kcal | Carbohydrates: 36 g | Protein: 8 g | Fat: 27 g | Fiber: 6 g | Sugar: 8 g | Salt: 1.4 mg
