This dish is easy and it compliments anything thrown on the bbq. The crunchy bread makes it a little bit different from the usual salad offering, it’s a hearty dish, that even the blokes pile high on their meat laden plates. All thrown together on a chopping board it will look amazing and colourful on the picnic table.
You never know, the bbq ham and crusty bread might trick the kids into eating a few vegetables these holidays.Fingers crossed. Also works well in a frypan.
Preparation: 10 minutes
Cooking: 10 mins
What you need
Olive oil for cooking
2 cups of roughly torn bread (ciabatta or any crusty white bread)
2 medium courgettes (sliced diagonally)
3 capsicums of different colours (roughly chopped)
2 cups ham (cubed)
1 punnet tomatoes cherry (halved)
bunch of fresh basil (torn)
6 tablespoons olive oil
2 tablespoons white vinegar
2 teaspoons marmalade
pinch sea salt
pinch freshly ground pepper
How to make
1. Add olive oil to the bbq hotplate. Scatter torn bread, summer vegetables and ham. Turn often until edges are charred and bread is golden.
2. In a lidded jar, bottle or plastic container mix olive oil, white vinegar, marmalade and salt and pepper. Shake to mix.
3. On a wooden serving board or bowl, place salad, add chopped cherry tomatoes, pour over dressing, mix lightly using clean fingers and scatter torn basil.
To make an impact, serve salad on a chopping board.
This salad is versatile, feel free to add any summer vegetables you have on hand.
Stale bread works best.
This recipe was featured in the November/ December issue of Real Magazine.