Preparation time 10 minutes, plus cooling
Cooking time 2–3 minutes
2 wholemeal flatbreads or flour tortillas
1 large green pepper, cored, deseeded and diced
1 Lebanese cucumber, diced
250 g (8 oz) cherry tomatoes, halved
½ red onion, finely chopped
2 tablespoons chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped coriander
3 tablespoons olive oil
juice of 1 lemon
salt and pepper
Toast the flatbreads or tortillas on a preheated ridged griddle pan or under a preheated hot grill for 2–3 minutes or until charred. Leave to cool, then tear into bite-sized pieces.
Put the green pepper, cucumber, tomatoes, onion and herbs in a serving bowl, add the oil and lemon juice and season with salt and pepper, tossing well. Add the bread and stir again. Serve immediately.
For tomato & bread salad, chop 750 g (1½ lb) tomatoes and put into a large bowl. Add 4 slices of diced day-old bread, 1 bunch of basil leaves, 125 g (4 oz) pitted black olives, 75 ml (3 fl oz) olive oil, 1 tablespoon balsamic vinegar and salt and pepper. Toss well and serve.