Sourdough Bread and Roasted Plum Salad
A warm salad perfect for using up Sourdough Bread and fruit.
4
people
Ingredients
Roasted Plums
- 2 Plums - ripe but not overly so, stoned and cut into chunks
- 1 tbsp Balsamic Vinegar
- 1½ tbsp Maple Syrup
- Salt and Pepper
- 2 springs fresh Thyme
Rest of Salad
- 1 small loaf Sourdough Bread - or other rustic bread, crusts removed, torn into 1" chunks
- 2 tbsp Extra Virgin Olive Oil
- ¼ cup Walnuts - toasted, broken into pieces
- ¼ cup Grapes - halved
- 1/4 cup Roasted Peppers - cut into slithers if whole
- 2 Spring Onions - cut into rings, incl green tops
- 1 Mixed Leaves, such as watercress, spinach etc
Dressing
- 2 tbsp Olive Oil
- 2 tbsp Cider Vinegar
- ½ tsp Maple Syrup
- Salt and Pepper
Instructions
To Roast The Plums
- In a small bowl, mix together the plums, balsamic vinegar, maple syrup, thyme and salt and pepper. Leave to marinate for 5 mins or so
- Preheat oven to 180c.
- Heat a frying pan over high heat and add the plums and marinade, moving them around quickly to stop burning, but allowing them to colour up.
- Tip this mixture onto a lined baking tray and bake for a further 10 mins
To Toast The Sourdough
- Place the torn bits of Sourdough onto a baking tray, drizzle with the olive oil and grind over a little black pepper. Toss so that all the bread is lightly coated.
- Bake for about 10-15 mins or until the bread is toasty and slightly coloured. Turn if needed.
To assemble Salad
- In a large serving bowl, add your toasted sourdough, roasted pears, grape halves, peppers, walnuts and salad leaves and mix to combine.
- Drizzle over the salad dressing and mix well. Taste a little of the bread for seasoning, or if it needs a little more olive oil.
- This salad tastes best at room temperature and if the flavours are able to stand and mingle for about 10 mins.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.