Bread salad with dates and pomegranate

Bread salad with dates and pomegranate

Total: 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 684 kcal
, Fat: 22 g
, Carbohydrate: 103 g
, Protein: 13 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bread

1 tbsp olive oil
200 g pita breads, cut into approx. 2 cm pieces

Salad

1 tbsp lime juice
2 tbsp olive oil
1 tbsp water
1 tbsp Fine Food Sumac
¼ tsp salt
200 g cherry tomatoes, quartered
125 g Medjool dates, pitted, cut into thin strips
1 pomegranate, seeds removed
½ bunch coriander, roughly chopped
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How it's done

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Bread

Heat the oil in a non-stick frying pan. Reduce the heat, add the bread, toast until crispy for approx. 10 mins. Remove.

Salad

In a bowl, mix the lime juice with all the other ingredients up to and including the salt. Add the cherry tomatoes along with all the remaining ingredients and the toasted bread, mix, serve.

How-tos

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