Tomato, Roast Lemon and Sumac Bread Salad
with Ricotta, Pine Nuts and Basil

Tomato salads are many and varied, but this Ottolenghi-inspired version is a different take on the Middle Eastern bread salad called Fattoush.

Roasting lemon pieces and bread together with the citrus-tasting spice sumac and extra virgin olive oil provides a sturdy contrasting texture for juicy sweet ripe tomatoes. An absolute summer treat!

Ingredients

(Serves 4)

2 medium lemons, thinly sliced crosswise

4 cups day-old bread, torn into rough bite-sized pieces

½ cup + more extra virgin olive oil

1 tbsp sumac

1 tbsp salt flakes

6 – 8 medium sized ripe tomatoes, thickly sliced crosswise

400 g fresh ricotta, drained

4 pinches ground allspice

2 tbsp toasted pine nuts

1 cup fresh mint, roughly torn

1 cup basil, freshly torn

2 tbsp chives, finely chopped

freshly cracked black pepper

Method

1. Preheat oven to 200˚C.
2. Bring a small saucepan of water to the boil and cook the lemon for 2 minutes. Drain and run under cold water to chill.
3. Toss Lemon with the torn bread, ½ cup extra virgin olive oil, sumac and salt flakes together in a bowl.
4. Evenly spread over a baking tray and bake in the oven for 20 minutes, tossing halfway to ensure even browning. Allow to cool.
5. On a platter, layer slices of the tomato, with the bread lemon mixture, spoonfuls of ricotta, a light dusting of ground allspice, a little toasted pine nuts and the herbs.
6. Serve drizzled with more extra virgin olive oil and freshly cracked black pepper.