The ingredients here might be humble but this summery dish makes the very most of them. Like many bread salads, this one has its origins in peasant food but makes a hearty dinner, humming with spice and flavour, worthy of a king! Sprinkle with a little extra sumac before serving for a sharp hit of citrus. You could also replace the sourdough with toasted pitta.
Serves 4 
30mins 5 large mixed peppers
5 slices sourdough bread, torn into rough bite-sized pieces
Olive oil, for drizzling
1lb cherry tomatoes, halved
1⁄2 cucumber, peeled, deseeded and diced
1⁄2 red onion, thinly sliced
4 radishes, thinly sliced
Large handful of fresh coriander, roughly torn
Large handful of fresh parsley, roughly torn
1 cup black olives, pitted
For the dressing:
1 roasted red pepper from a jar, seeds removed
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Juice of 1⁄2 lemon
1 garlic clove, finely grated
1 tsp cumin seeds, toasted
1 tsp sumac
Sea salt and freshly ground black pepper
5 large mixed peppers
300g sourdough bread, torn into rough bite-sized pieces
Olive oil, for drizzling
500g cherry tomatoes, halved
1⁄2 cucumber, peeled, deseeded and diced
1⁄2 red onion, thinly sliced
4 radishes, thinly sliced
Large handful of fresh coriander, roughly torn
Large handful of fresh parsley, roughly torn
150g black olives, pitted
For the dressing:
1 roasted red peppers from a jar, seeds removed
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Juice of 1⁄2 lemon
1 garlic clove, finely grated
1 tsp cumin seeds, toasted
1 tsp sumac
Sea salt and freshly ground black pepper
Baking tray
Mixing bowl
Food Processor
