The Middle Eastern bread salad is what stale sourdough dreams of becoming. Roast the peppers until blackened, then steam them in a covered bowl so the skins slip off. Toast the bread before it goes into the bowl, it’ll soak up the smoky red pepper dressing without collapsing. All feasts which are easy to serve up to a crowd.
Preheat the oven to 200C/400F/Gas Mark 6.
Place the peppers on a large baking tray and bake in the oven for 25 minutes, or until blackened and charred on all sides.
Remove the peppers from the tray while still hot, place in a bowl and cover with cling film. The steam in the bowl will allow you to remove the skins easily. When cool enough to handle, remove the skins and cores of the peppers and slice into chunky pieces.
Place a small handful of the peppers in a food processor with the ingredients for the dressing and blitz until smooth. Season to taste, transfer to a bowl and set aside.
Lay the bread pieces out on the same baking tray that you cooked the peppers on, drizzle with a little oil and season with salt and pepper. Place in the oven for 5-6 minutes until just toasted.
Place all the remaining salad ingredients in a large mixing bowl and add the peppers, toasted bread and dressing. Toss until completely coated and serve.