The Scottish Brunch Bible by Ghillie Basan features a delicious array of recipes using Scottish ingredients in brunches from around the globe. The Gazpacho Salad uses lots of fresh summer vegetables in a healthy and colourful brunch, or perfect as a side dish with a larger meal!
Gazpacho Salad from The Scottish Brunch Bible
For the dressing:
3–4 garlic cloves
½ teaspoon sea salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
4 tablespoons olive oil
1 tablespoon vinegar
Juice of 1 lemon
2 teaspoons honey
Freshly ground black pepper
For the salad:
1–2 tablespoons olive oil
2 slices day-old bread, broken into small pieces
A handful of cherry or sugardrop tomatoes, halved
A chunk of cucumber, deseeded and finely diced
1 yellow or orange pepper, deseeded and finely diced
1 small red onion, finely chopped
1 fresh green or red chilli, deseeded and finely sliced
A small bunch flat-leaf parsley, finely chopped
(reserve a little for garnishing)
For the dressing, use a mortar and pestle to crush the garlic to a paste with a little of the salt, cumin and coriander seeds. Add the oil, vinegar, lemon juice and honey and season with a good grinding of pepper and the rest of the salt.
For the salad, heat enough olive oil to cover the base of a frying pan. Toss in the bread chunks and fry until crispy and golden brown. Drain on kitchen paper. In a bowl, combine the tomatoes, cucumber, pepper, onion and chilli with most of the parsley.
Assemble the salad by layering the fried bread with the chopped vegetables, finishing with bread and the reserved parsley at the top. Drizzle the dressing over everything but don’t toss – you want some of the bread to remain crispy and the flavours will mingle when you serve.