NZ Rugby Stars Cookbook by NZ Rugby Foundation

Author:NZ Rugby Foundation
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2018-07-11T16:00:00+00:00

DRESSING

1 clove garlic, crushed

2 tablespoons lemon juice

5 tablespoons extra virgin olive oil

salt and freshly ground black pepper

Heat an oven grill until very hot. Place the capsicums under the grill, and grill until the skins are blackened, turning the capsicums from time to time. Transfer to a bowl, cover and let them sit and steam for at least 10 minutes.

Meanwhile, place the split pita breads under the grill, and grill for a few minutes on each side until browned and crisp. Remove and place on a wire rack. Sprinkle the pita breads with sumac.

Peel the blackened skins off the capsicums and discard. Cut the capsicums into strips and place in a serving bowl along with the tomato, red onion, radish, cucumber and basil.

Whisk the garlic, lemon juice and oil together in a small bowl. Season with salt and pepper, then drizzle over the salad.

Break the pita breads into pieces and scatter over the salad. Serve straight away.

TIP

Try using both red and green tomato varietals in this dish.

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