Moroccan Bread Salad

1. Preheat the oven to 220C or 425°F.

2. Put the peppers into char.

3. Meanwhile, break up the bread into bite-sized pieces and place on a roasting tray.

4. Put in the oven for 10 minutes until lightly toasted.

5. Peel and tear the charred peppers into strips and make the dressing.

6. In a bowl, mix the garlic with the cumin, vinegar, tomato juice, salt and black pepper.

7. Add the olive oil and whisk well.

8. Season to taste.

9. When the bread is ready, transfer to a large salad bowl and pour over half the dressing.

10. Toss and let sit for a few seconds, before adding the peppers, tomatoes, herbs and olives.

11. Pour on the remaining dressing, toss again and check the seasoning.

12. Serve with a bit of extra olive oil drizzled on top, if you like.

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Nutrient	Quantity
Total fats	1.7963 g
Protein	28.2944 g
Carbohydrates	17.0877 g
Energy	192.8035 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0518 g
Water	453.1017 g
Aspartic acid	0.6988 g
Calcium, Ca	206.5 mg
Lutein + zeaxanthin	1096.638 g
Fiber, total dietary	5.6415 g
Carotene, beta	957.067 g
Niacin	3.355 mg
Vitamin A, RAE	119.9365 g
Arginine	0.0927 g
Riboflavin	0.3317 mg
Tocopherol, beta	0.0061 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.003 g
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	0.8308 g
Stigmasterol	0.12 mg
Sodium, Na	106.575 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0234 g
Total lipid (fat)	1.7963 g
Manganese, Mn	0.4988 mg
Fructose	4.1456 g
Proline	0.0806 g
Fatty acids, total saturated 16:0	0.2944 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0134 g
Sucrose	0.3278 g
Choline, total	102.8017 mg
Sugars, total	8.8015 g
Serine	0.1761 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.0766 g
Fatty acids, total saturated 20:4 undifferentiated	0.065 g
Vitamin B-6	0.8751 mg
Selenium, Se	21.449 g
Ash	3.6877 g
Fatty acids, total saturated 18:1 undifferentiated	0.4149 g
Pantothenic acid	0.3178 mg
Phenylalanine	0.29 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.5634 mg
Betaine	0.298 mg
Thiamin	0.3966 mg
Retinol	37.5 g
Methionine	0.0239 g
Iron, Fe	4.5315 mg
Carbohydrate, by difference	17.0877 g
Phosphorus, P	309.7335 mg
Folate, total	63.39 g
Tocopherol, gamma	0.0122 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0288 g
Lycopene	5489.9775 g
Alanine	0.1231 g
Cholesterol	62.5 mg
Valine	0.1176 g
Fatty acids, total saturated 18:2 undifferentiated	0.2823 g
Glycine	0.1009 g
Carotene, alpha	64.02 g
Glucose (dextrose)	4.2162 g
Fatty acids, total saturated 14:0	0.0035 g
Zinc, Zn	1.8295 mg
Isoleucine	0.0818 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	0.4842 g
Leucine	0.1219 g
Vitamin A, IU	1797.565 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.015 g
Folate, DFE	63.39 g
Tryptophan	0.0394 g
Vitamin C, total ascorbic acid	283.494 mg
Phytosterols	28.448 mg
Fatty acids, total polyunsaturated 18:1 c	0.003 g
Tyrosine	0.0437 g
Vitamin B-12	1.25 g
Vitamin K (phylloquinone)	36.0876 g
Fatty acids, total saturated	0.3759 g
Histidine	0.0383 g
Fatty acids, total monounsaturated	0.4426 g
Threonine	0.1231 g
Folate, food	63.39 g
Cryptoxanthin, beta	28.94 g
Vitamin E (alpha-tocopherol)	2.0919 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0412 g
Magnesium, Mg	70.8045 mg
Lysine	0.132 g
Potassium, K	1005.0265 mg
Cystine	0.0413 g
Fluoride, F	10.1518 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	111.25	0	0.625
Extra virgin olive oil	4 tablespoons	111.25	0	0.625
Tomato juice	4 tablespoons	10.3275	2.1445	0.1762
black pepper	0	0	0	0
Cumin Seed	1 teaspoon	7.875	0.929	0.4677
Garlic Clove	1	111.25	0	0.625
cherry tomato	300 halved	111.25	0	0.625
green pepper	2	59.6	13.8272	0.5066
red wine vinegar	1 tablespoon	2.831	0.0402	0
black olive	120	111.25	0	0.625
flat leaf parsley	2 tablespoons	111.25	0	0.625
ciabatta	125 g	111.25	0	0.625
coriander leaf	4 tablespoons	0.92	0.1468	0.0208