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    Warm Antipasti Salad with Spicy Harissa Croutons

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    Warm Antipasti Salad with Spicy Harissa Croutons

    This flavoursome salad brings the warmth and colour of summer to cold winter days, while the large spicy harissa croutons will kick-start the taste buds. The recipe uses a selection of storecupboard ingredients, making it simple to put together.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2 as a main course


    • 1 piccola ciabatta (baby ciabatta) or pain rustique
    • 4 tsp Bart Spices Harissa Paste
    • ½ x 280g jar Waitrose Italian Sundried Tomatoes in Sunflower Oil, drained, (2 tbsp oil reserved)
    • ½ x 280g jar Waitrose Italian Sliced Artichoke Hearts in Sunflower Oil, drained
    • ½ x 280g jar Waitrose Mixed Peppers in Sunflower Oil, drained
    • 100g Waitrose Oven-dried Olives, stones removed
    • 1 tbsp Opies Organic Capers, drained
    • 1 tsp Bart Spices Cumin Seeds
    • 100g Cypressa Cyprus Halloumi, cubed
    • ½ small red onion, finely sliced
    • 135g bag Waitrose Watercress, Rocket & Spinach Salad
    • To serve
    • Lemon wedges


    1. Preheat the oven to 200°C, gas mark 6. Cut the bread in half horizontally. Trim off and discard the top and bottom crust to leave 2 flat slices of bread. Mix the harissa paste with 2 tablespoons of oil from the jar of sun-dried tomatoes. Spread this mixture over both sides of the bread slices and place them on a wire rack over a baking tray.
    2. Place all the remaining ingredients, except the red onion and salad leaves, in a small roasting tin and mix gently to combine. Cook in the oven with the bread for 15 minutes until the vegetables are hot and the bread is golden and crispy.
    3. Spoon the vegetable mixture into a large salad bowl, add the red onion and salad leaves and toss together well. Serve immediately with the hot harissa croutons, cut in half, and lemon wedges to squeeze over.

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