Bruschetta salata

Ingredients

• 2 tomatoes, skin removed, deseeded, finely chopped
• ½ green capsicum, finely chopped
• 1 Lebanese cucumber, deseeded, finely chopped
• 1 tbsp thinly sliced chives
• ½ cup curly parsley, finely chopped
• 1 red onion, finely chopped
• 2 garlic cloves, grated
• 1 tsp dried mint
• 2 tsp za’atar, divided
• ½ cup (125 ml) extra virgin olive oil
• 1 lemon, juiced
• ½ loaf Turkish bread, halved
• Pomegranate molasses, to serve
• Salt and black pepper

Resting time: 5 minutes

Instructions

1. In a medium bowl, combine the tomato, capsicum, cucumber, chives, parsley, red onion and garlic. Add the mint and half the za’atar, season with salt and pepper, and dress with the olive oil and lemon juice. Set aside for 5 minutes and allow to rest.
2. Drizzle the Turkish bread with a little olive oil and char it on a grill pan. Transfer to a plate and spoon the salata on top. Drizzle with pomegranate molasses, scatter with the remaining za’atar and serve.

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