- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 5 garlic cloves
- 125 ml (½ cup) extra virgin olive oil, plus extra for drizzling
- 1 tbsp finely shredded parsley
- salt and pepper, to season
- ½ small loaf sourdough
- 1 tsp harissa
- ¼ tsp honey
- 1 lemon, juice and grated zest
- 375 g (3 cups) mixed cherry tomatoes
- 1 tbsp finely chopped chives
Instructions
- Preheat the grill to high heat. Place the garlic, olive oil and parsley in a small blender and blitz until smooth. Season with salt and pepper. Tear the sourdough into chunks and place in a bowl. Add the garlic oil and toss to coat. Transfer to a baking tray and grill for about 5-10 minutes, turning once or twice until browned.
- While the bread is toasting, place the harissa, honey, lemon juice and zest in a large bowl and mix well. Halve the tomatoes, add to the bowl, then season well and toss to combine.
- Add the toasted bread and chives to the tomato mixture and toss to combine. Serve immediately.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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