This is an easy-to-make spin on a Salad Nicoise and a great way of spending less as you can stretch a small amount of salmon further. Ideal for Shabbat lunch as all the components can be prepared ahead of time and combined just before serving. Hollowed out rolls make the perfect size for starters or to take to a picnic.


METHOD:

• Heat oven to 180°C. Slice the top off the loaf or rolls and hollow out the inside by removing the middle soft part of the bread, leaving about 2cm remaining.

• Brush the inside with the olive oil and bake until crisp and golden. Freeze the rest of the soft bread to grate and use as breadcrumbs. Leave the bread to cool.

• Place all the salad dressing ingredients in a large screw-top jar and either whisk or shake to combine. This makes a large quantity that will keep in the fridge for several months and can be tweaked with the addition of some chopped fresh herbs. It also works well as a grill marinade for London Broil or flat-iron steaks.

• Place all the salad ingredients in a large bowl and gently combine with enough dressing to coat lightly.

• Spoon the salad into the loaf or bread rolls and garnish with the parsley to serve.
  
  Louise Mann