Sumac, dukkah and other spice mixes transform soups and salads, crisped pulses are perfect sprinklers, and even stale bread works wonders on a salad
What else, other than nuts and seeds, can I add to my main courses and salads for a bit of exciting texture and flavour? Kinga, Leeds
Bread is a good place to start, especially anything that’s a day or two old: a bagel, some pitta, a slice of sourdough … Break it up a bit, lightly toss in well-seasoned oil, spread out on an oven tray, bake at 190C (170C fan)/410F/gas 6½ for about 10 minutes (or fry on the hob in a mix of oil and butter), then leave to cool. Add some nuts to the mix, too – I especially like pine nuts and chopped almonds – then toss with sumac. The crisp bread is a great addition to all kinds of salads.
Continue reading… Sumac, dukkah and other spice mixes transform soups and salads, crisped pulses are perfect sprinklers, and even stale bread works wonders on a saladWhat else, other than nuts and seeds, can I add to my main courses and salads for a bit of exciting texture and flavour? Kinga, LeedsBread is a good place to start, especially anything that’s a day or two old: a bagel, some pitta, a slice of sourdough … Break it up a bit, lightly toss in well-seasoned oil, spread out on an oven tray, bake at 190C (170C fan)/410F/gas 6½ for about 10 minutes (or fry on the hob in a mix of oil and butter), then leave to cool. Add some nuts to the mix, too – I especially like pine nuts and chopped almonds – then toss with sumac. The crisp bread is a great addition to all kinds of salads. Continue reading… Snacks, Food, Nuts and seeds, Chefs