Four Ingredients, One Pot: Aegean Garlic Bread Salad

26 May

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When the sun refuses to shine and the exams stretch before you, a good meal can break up a boring day’s revision. This salad was inspired by my recent trip to the Turkish restaurant Troy on City Road (which is, by the way, to die for. Everyone in Cardiff must go). Don’t be fooled by the name, though – this salad is by no means stingy or boring.

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Troy’s garlic yoghurt-marinated dishes in particular are gorgeous and so I wanted to recreate their flavour in a fast, fuss-free way. Literally throw these ingredients together or leave them overnight – either way it tastes delicious. It is the perfect summer lunch (or at least tastes like summer) and with the addition of grilled chicken, lamb or falafel can become a filling main meal too. Ideal for a post-exam celebration or barbeque side-dish!

Ingredients

Serves 1

Soft freshly baked bread roll or French stick (praise be to the Lidl bakery)

125ml plain, low fat or Greek yoghurt

1 little gem lettuce, washed

1 clove of garlic

A little fresh mint (optional)

  1. Peel and finely chop the garlic and add to the yoghurt. Tear the bread into chunks and mix together. Either leave overnight or for a few hours for the flavours to deepen.
  2. Spoon the bread mixture into a bowl and top with the shredded lettuce leaves, mint and some salt and pepper. Serve immediately.

You can… add olives, onion, tomatoes, cucumber, chicken, lamb, kofta (meatballs), falafel, chickpeas or grilled vegetables like aubergines, courgettes or peppers.

If you like this recipe, don’t forget to follow TrampStudent here, over at @trampstudent or on Facebook for more recipes, tips and student goings-on!

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One Response to “Four Ingredients, One Pot: Aegean Garlic Bread Salad”

Trackbacks/Pingbacks

  1. 5 Uses for Stale Bread | TrampStudent - May 30, 2013

    […] something a little more unusual with this Turkish-style salad – soaking stale bread in garlic yoghurt makes it so soft and oozing with flavour that it is […]

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