Ingredients
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150g ciabatta
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4 roma tomatoes, thickly sliced
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400g tomato medley mix, halved
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250g haloumi, thickly sliced
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1/4 cup balsamic vinegar
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1 tablespoon brown sugar
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4 garlic cloves, crushed
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1/3 cup extra virgin olive oil
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400g can lentils, drained, rinsed
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1/2 cup fresh basil leaves, plus extra to serve
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1 tablespoon fresh marjoram leaves, finely chopped
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1/2 cup Sicilian olives, pitted, halved
Equipment
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food processor
Method
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1Using a food processor, pulse ciabatta until roughly chopped.
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2Place tomato, haloumi, vinegar, sugar, 1/2 the garlic and 1/2 the oil in a bowl. Toss to coat.
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3Heat a large non-stick frying pan over medium-high heat. Cook tomato mixture, in 2 batches, turning, for 2 to 3 minutes or until tomato just starts to soften and haloumi is browned. Transfer to a bowl. Add the lentils. Gently toss to combine.
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4Finely chop 1 tablespoon of the basil leaves. Heat remaining oil in pan over medium-high heat. Add ciabatta, chopped basil, marjoram and remaining garlic. Cook, stirring, for 2 to 3 minutes or until ciabatta is golden and crisp. Remove from heat.
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5Roughly chop remaining basil. Add to tomato mixture with olives. Season with salt and pepper. Toss to combine. Spoon mixture among serving bowls. Sprinkle with bread mixture and extra basil leaves. Serve.
Source: taste.com.au
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